Go Back
Dense Bean Salad with creamy avocado dressing and colorful veggies

Dense Bean Salad

A vibrant and nutritious bean salad with fresh herbs, crunchy vegetables, and a creamy avocado dressing, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Herb Dressing
  • 1 cup basil leaves Fresh
  • 1/2 cup spinach leaves Fresh
  • 1/2 cup parsley leaves Fresh
  • 1/3 cup chives or garlic scapes Roughly chopped
  • 3 cloves garlic Roughly chopped
  • 1 large avocado Pitted and peeled
  • Juice of 1 lemon
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
  • as needed cup warm water
Salad Base
  • 2 cans chickpeas 15 ounces each, drained and rinsed
  • 1 can Cannellini beans 15 ounces, drained and rinsed
  • 4 cups Persian cucumbers Finely diced
  • 1/2 head green cabbage Finely diced
  • 1 medium green bell pepper Stemmed, deseeded, and finely diced
  • 1 bunch green onions Finely diced
  • 3/4 cup avocado green goddess dressing

Method
 

Preparation
  1. Combine the basil, spinach, parsley, chives, and garlic in a food processor or blender.
  2. Add in the avocado, lemon juice, rice vinegar, salt, and black pepper. Process until smooth, adding warm water as necessary.
  3. Drain and rinse the chickpeas and Cannellini beans in a colander and set aside.
  4. Chop the cucumbers, cabbage, bell pepper, and green onions into bite-sized pieces and toss together in a large bowl.
Mixing
  1. Add both types of beans and 3/4 cup of the avocado green goddess dressing to the vegetable bowl.
  2. Mix everything until well combined.
Chilling
  1. Let the salad chill in the fridge for 10 to 15 minutes before serving to allow flavors to meld.

Notes

Use fresh herbs and do not skip the chilling step for enhanced flavors. Customize your dressing with spices and try adding other veggies for diversity. Store leftovers in an airtight container in the fridge for up to 3 days.