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A vibrant bowl of Dense Bean Salad with chickpeas, cannellini beans, diced salami, and crumbled feta.

Dense Bean Salad with Salami and Feta

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 oz Genoa salami, cut into 1/4-inch dice
  • 4 oz Feta cheese, crumbled
  • 1/2 cup red onion, finely minced
  • 1/2 cup English cucumber, diced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Method
 

  1. In a large mixing bowl, combine the rinsed chickpeas, cannellini beans, diced salami, and crumbled feta.
  2. Add the minced red onion and diced cucumber to the bowl.
  3. In a small container, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until fully emulsified.
  4. Pour the vinaigrette over the salad ingredients and toss thoroughly to ensure even distribution of the dressing.
  5. Fold in the chopped parsley until just combined.
  6. Allow the salad to rest for at least 15 minutes at room temperature or refrigerated to allow the flavors to penetrate the beans before serving.