Dense Bean Salad
This Dense Bean Salad is hearty, high-protein, and full of flavor with beans, veggies, chicken, and mozzarella in a lemon-garlic Greek yogurt dressing.
Servings: 8 servings
Calories: 389kcal
Ingredients
For the Salad:
- 14 ounces can chickpeas low sodium, drained & rinsed
- 14 ounces can cannellini beans low sodium, drained & rinsed
- 14 ounces can black beans low sodium, drained & rinsed
- 2 cups edamame beans shelled, frozen & thawed
- 1 cup grape tomatoes cut in halves
- 1/2 cup red onion diced
- 1/2 cup parsley finely chopped
- 12 ounces Italian, cajun or garlic deli chicken slices
- 1/2 cup sun dried tomatoes packed in oil & drained
- 7 ounces mini mozzarella balls
For the Dressing:
- 1/3 cup olive oil extra virgin
- 1/2 cup Greek yogurt
- 1 large lemon juice of
- 1 large garlic clove grated
- 1 tablespoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- In a large bowl, add chickpeas, cannellini beans, black beans, edamame beans, grape tomatoes, red onion and parsley.
- Chop deli chicken into cubes without separating the slices, sun-dried tomatoes into small pieces, and mozzarella balls in halves or quarters. You want bite sized pieces of everything. Add to the bowl with beans.
- In a small bowl, add olive oil, Greek yogurt, lemon juice, garlic, oregano, salt, pepper and whisk until well mixed.
- Pour dressing over the salad and stir to combine. Refrigerate for 2 hours to allow flavors "marry each other", don't skip.
- After adjust any seasonings to taste, if you wish, and serve cold.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Perfect for meal prep.
Nutrition
Serving: 1cup | Calories: 389kcal | Carbohydrates: 33g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 18mg | Sodium: 828mg | Fiber: 10g | Sugar: 5g