Simple Dense Bean Salad

Why This Recipe Is Amazing

• Protein-packed from the beans and tuna—hello, satisfying lunch!
• No cooking required. Just chop, toss, chill, and eat.
• Ridiculously customizable. Use what you love or need to use up.
• Meal-prep-friendly. It keeps well in the fridge, so you can make it ahead for busy days.
• Bright, bold flavors. Thanks to the tangy mustard vinaigrette and briny olives.

Pantry Ingredients You Will Need

Here’s a quick look at what you’ll need to make this dense bean salad recipe. Think of this as your ingredient vibe check:

• Beans – I like to use a combo of garbanzo beans and cannellini beans for texture and heartiness, but feel free to swap in kidney beans, black beans, or whatever’s in your pantry.
• Red Onion – Adds a nice sharp bite. If red onion’s too strong for your taste, try shallots or green onions instead.
• Cucumber – English cucumbers are great because they’re seedless and crunchy, but Persian cucumbers or even regular ones (peeled) work just fine.
• Mozzarella Balls – Those mini bocconcini add a creamy bite. No mozz? Feta, cubed provolone, or even shredded cheddar can pinch-hit.
• Cherry Tomatoes – Sweet and juicy! Grape tomatoes or diced Roma tomatoes are perfect subs.
• Bell Peppers – I love the color and crunch of orange and yellow, but use any color you love or have on hand.
• Green Olives – They bring a briny punch. Kalamata or black olives would work, too.
• Sun-Dried Tomatoes – These add a chewy, umami-rich sweetness. Not a fan? Roasted red peppers could be a great stand-in.
• Tuna – Albacore is my go-to for its firm texture, but chunk light tuna or even grilled chicken could step in.
• Fresh Parsley – Adds brightness at the end. Basil, dill, or a sprinkle of Italian seasoning can change up the flavor profile.

For the dressing: Think tangy mustard vinaigrette. It’s a mix of Dijon, apple cider vinegar, honey, and olive oil. You can tweak it with lemon juice, maple syrup, or your favorite dressing if you’re in a pinch. It’s inspired by my Easy Apple Cider Vinaigrette.

For the full ingredient list and instructions, see the recipe card below.

How to Make Dense Bean Salad

1. Make the Salad. In a large bowl, toss together the beans, onion, cucumber, mozzarella, cherry tomatoes, bell peppers, olives, sun-dried tomatoes, and tuna.
2. Make the dressing. In a separate small bowl, whisk together the mustard, vinegar, honey, and olive oil until slightly thickened. Season with salt and pepper to taste.
3. Toss it all together. Pour the dressing over the salad and toss until everything is coated. Stir in the fresh parsley and cover the bowl.
4. Rest. Chill for at least 30 minutes to let the flavors mingle.
5. Dig in! Sprinkle extra parsley on top right before serving if you’re feeling fancy.

How to Store Leftovers

This white bean salad gets better as it sits! Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving, and maybe add a splash of olive oil or vinegar to freshen it up.

Serving Ideas and Pairing Options

This dense bean salad recipe is super versatile. You can enjoy it solo or build it into a full meal with these tasty pairings:

• Serve over my house salad or arugula for an instant salad bowl.
• Stuff it in a pita pocket or wrap for a hearty lunch.
• Scoop it onto crackers or crostini as a protein-packed snack.
• Pair with a side of grilled bread and a glass of chilled white wine for a light summer dinner.
• Serve alongside a bowl of tomato soup for a cozy combo on chilly days.