Dense Bean Salad with Chickpeas, Corn & Feta

Dense Bean Salad

White beans and chickpeas are the heart of this chunky, no-cook salad. Corn, red pepper, red onion, green and black olives, feta, and parsley add color and contrast, while a lemon-oregano vinaigrette coats everything lightly. Drain the canned ingredients well before tossing so the dressing clings to the beans instead of collecting at the bottom of the bowl.

Serve the salad right away, or refrigerate it for about 30 minutes to let the flavors meld. Allow 20 minutes to prepare it; the optional chill brings the total to about 50 minutes. It serves 6 as a side or 4 as a light lunch.

Ingredients for Dense Bean Salad

• 1 (15-ounce/425g) can cannellini or other white beans, drained and rinsed
• 1 (15-ounce/425g) can chickpeas, drained and rinsed
• 1 cup corn kernels (165g), drained if canned
• 1 medium red bell pepper, finely diced (about 150g)
• 1/4 cup finely diced red onion (about 40g)
• 1/3 cup sliced green olives (about 50g)
• 1/3 cup sliced black olives (about 50g)
• 1/2 cup crumbled feta (about 75g), plus a little for serving if desired
• 1/4 cup chopped fresh parsley (about 15g), plus a little for serving
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 small garlic clove, finely grated or minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt to start, plus more to taste
• Several grinds of black pepper

How to Make Dense Bean Salad

1. Drain the beans: Rinse the white beans and chickpeas in a colander and let them drain thoroughly. Pat them dry if they still look wet; excess liquid will dilute the dressing.
2. Combine the salad: Add the beans to a large bowl with the drained corn, diced pepper and onion, and both kinds of olives. Use a bowl with enough room to toss without crushing the beans.
3. Mix the dressing: Whisk the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl, or shake them together in a lidded jar. Start modestly with salt because the olives and feta are salty.
4. Dress gently: Pour most of the dressing over the bean mixture and fold with a broad spoon or spatula. Fold in the feta and most of the parsley, reserving a little of each for serving if desired. The beans should be intact and lightly coated, with no pool of dressing beneath them.
5. Chill and finish: Serve immediately, or cover and refrigerate for about 30 minutes. Toss gently, then taste and adjust with the remaining dressing, a little lemon juice or vinegar, salt, or pepper. Scatter the reserved feta and parsley over the top and serve in a shallow bowl.

How to Keep the Salad from Getting Watery

Drain the corn as well as the beans, especially for a make-ahead batch. Add the measured dressing gradually rather than pouring in more than the salad needs. The vegetables will soften somewhat as they sit, but the finished salad should remain chunky, not soggy.

This version leaves out cucumber. For a variation that will be eaten soon, add up to 1/2 cup chopped cucumber; remove its seedy center if making the salad ahead, and expect it to release some moisture during storage.

Serving and Simple Variations

Serve as a light lunch with crusty bread or as a side for grilled fish or chicken. For another no-cook chickpea dish, try Cottage Cheese Chickpea Salad.

• Change the beans: Replace either can with a similar amount of another drained canned bean. White beans and chickpeas give this version its mix of creamy and firmer textures.
• Adjust the olives or feta: Use only green or only black olives if needed. For a dairy-free salad, omit the feta or use plant-based cheese.
• Add protein: Fold in about 1 cup fully cooked, cooled chicken, tofu, or seitan. Refrigerate promptly; the storage guidance for the meatless salad may not apply.
• Add avocado: Fold up to 1/2 diced avocado into individual portions just before serving.

How to Store Dense Bean Salad

Store the salad covered in an airtight container in the refrigerator. For the best texture, aim to eat this meatless version within about 3 days; the vegetables and feta will soften as they sit. Toss and taste again before serving, and add avocado only to the portions being served. No reheating is needed. Freezing is not recommended because the beans, vegetables, and feta can lose their texture after thawing.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: 280 calories, 10g protein, 12g fat, and 30g carbohydrates. Approximate nutrition per 100g: 130 calories, 5g protein, 6g fat, and 14g carbohydrates. Values vary with ingredient brands and drained weights.