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–+ servings

California Dense Bean Salad with Meyer Lemon Vinaigrette

A hearty, nutritious dense bean salad loaded with legumes, fresh veggies, and a bright Meyer lemon dressing, perfect for potlucks and summer barbecues.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Quick Meals, Salads, Side Dishes
Cuisine: American, Mediterranean
Calories: 265
Ingredients Method Nutrition Notes

Ingredients
  

Salad
  • 1 can (15 oz) garbanzo beans rinsed and drained
  • 1 can (15 oz) cannellini beans rinsed and drained
  • 1 can (15 oz) kidney beans rinsed and drained
  • 1/4 cup red onion finely chopped
  • 3/4 cup celery chopped
  • 1 small English cucumber peeled, seeded, and chopped
  • 3/4 cup fresh Italian parsley chopped
  • 1/4 cup fresh basil chopped
  • 2 medium tomatoes finely chopped
  • 1/4 cup Parmesan cheese finely grated
  • 1/2 cup Kalamata olives optional, pitted
  • 1/3 cup pepperoncini optional, sliced
Dressing
  • 1/4 cup California extra-virgin olive oil
  • 3 tablespoons fresh Meyer lemon juice from about 1 1/2 lemons
  • 1 clove garlic minced
  • 1/2 teaspoon dried Italian seasoning
  • sea salt to taste
  • freshly ground black pepper to taste

Method
 

  1. In a large bowl, combine the rinsed garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, Parmesan, and olives and pepperoncini if using. Toss gently to mix.
  2. In a small bowl, whisk together the olive oil, Meyer lemon juice, minced garlic, Italian seasoning, salt, and pepper. Alternatively, combine everything in a mason jar, seal tightly, and shake well.
  3. Pour the dressing over the bean mixture and toss until everything is evenly coated.
  4. Cover the bowl and refrigerate for at least 45 to 60 minutes to let the flavors meld. Serve chilled or at room temperature.

Nutrition

Calories: 265kcalCarbohydrates: 32gProtein: 11gFat: 12gSaturated Fat: 2.5gCholesterol: 5mgSodium: 580mgFiber: 9gSugar: 5g

Notes

For a creamier texture, add diced California avocado just before serving.
If you don't have Meyer lemons, regular lemons work fine; add a pinch of sugar to balance acidity.
This salad keeps well in the fridge for up to 3 days; stir before serving.
To make it vegan, omit the Parmesan or use a plant-based alternative.
For extra crunch, toast some almonds and sprinkle on top.
Avoid over-mixing to keep the beans intact.
Serve alongside grilled chicken or fish for a complete meal.

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