Name: Dense Bean Salad with Sun-Dried Tomato Vinaigrette Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 can chickpeas, drained and rinsed; 1 can cannellini beans, drained and rinsed; 10 oz grape or cherry tomatoes, quartered; 2 sweet bell peppers, chopped; 1 medium cucumber, seeds scraped out and cubed; ¼ red onion, chopped; ½ lb cooked chicken (rotisserie or deli), cubed/chopped; 2 oz uncured salami, sliced or cubed; 4 oz mozzarella pearls; 2 oz sharp white cheddar, cubed; ½ bunch fresh parsley, finely chopped; Sun-dried tomato vinaigrette OR white balsamic vinaigrette OR Parmesan vinaigrette; Pinches of salt, pepper, Italian seasoning, and/or red pepper flakes

If you’ve been hunting for a salad that’s hearty enough to satisfy your hunger but fresh and vibrant enough to keep your meals exciting, then you’re going to love this Dense Bean Salad with Sun-Dried Tomato Vinaigrette Recipe. It’s a complete powerhouse, packed with protein-rich beans, crisp veggies, and that irresistible tang from the sun-dried tomato vinaigrette. Seriously, once you try this salad, it becomes your go-to for lunches, picnics, or even a quick dinner any day of the week.

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Why You’ll Love This Recipe

Super Satisfying: This salad is dense and filling thanks to the blend of beans, cheeses, and meats, so it doubles as a meal on its own.
Burst of Flavor: The sun-dried tomato vinaigrette adds a tangy, umami punch that ties every ingredient together beautifully.
Quick & Easy: No cooking required beyond shredding some rotisserie chicken, so it’s perfect for busy days or last-minute meals.
Make-Ahead Friendly: Prep it in advance and enjoy leftovers that only get better as the flavors meld overnight.

A large wooden bowl filled with a colorful mixed salad sitting on a white marbled surface. The salad has multiple layers including small whole chickpeas, white beans, chopped red onion pieces, and thin slices of red and yellow bell peppers. There are also halved cherry tomatoes, small cubes of white cheese, and thin, irregular strips of reddish cured meat scattered throughout. A wooden spoon rests inside the bowl, partially submerged in the salad, adding texture contrast. The overall look is vibrant with a mix of creamy, red, green, and yellow colors evenly spread and lightly coated in a glossy dressing. photo taken with an iphone --ar 2:3 --v 7 - Dense Bean Salad with Sun-Dried Tomato Vinaigrette, hearty bean salad, healthy bean salad recipes, vibrant vegetarian salads, protein-packed salads

Ingredients You’ll Need

The magic behind this Dense Bean Salad with Sun-Dried Tomato Vinaigrette Recipe lies in using fresh, crisp veggies combined with protein-packed beans and a few choice cheeses and meats – the balance is just right. Picking good-quality fresh produce and deli items really takes this salad to the next level.

Flat lay of plump beige chickpeas and creamy white cannellini beans, vibrant quartered red and yellow grape tomatoes glistening with freshness, bright orange and red chopped sweet bell peppers showing their crisp texture, cool pale green cucumber cubes with seeds gently scooped out, thin slices of deep reddish-brown salami contrasting with cubes of creamy white mozzarella pearls and sharp pale yellow cheddar cheese, small sprigs of fresh green parsley adding a touch of brightness, and chunks of tender light golden cooked chicken, all arranged naturally with some scattered parsley leaves and a small pool of glossy deep red sun-dried tomato vinaigrette pooling slightly nearby, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Dense Bean Salad with Sun-Dried Tomato Vinaigrette, hearty bean salad, healthy bean salad recipes, vibrant vegetarian salads, protein-packed salads

Chickpeas: Canned chickpeas are super convenient, just make sure to rinse them well to remove excess sodium and get a clean flavor.
Cannellini Beans: These creamy, white beans add a lovely smooth texture and balance the salad’s bite.
Grape or Cherry Tomatoes: Choose ripe, juicy tomatoes—they add bursts of sweetness and freshness.
Sweet Bell Peppers: Red, yellow, or orange peppers bring crunch and vibrant color.
Cucumber: Scraping out the seeds keeps the salad from getting watery but leaves all the refreshing crunch.
Red Onion: Adds a subtle sharpness to contrast the creamy beans and mild cheeses.
Cooked Chicken: I use rotisserie chicken for speed and flavor, but deli chicken works well too.
Uncured Salami: Its savory kick really enhances the salad without overpowering it.
Mozzarella Pearls: These little gems add creamy texture and mild flavor in every bite.
Sharp White Cheddar: Cubed cheddar introduces a bit of tang and depth.
Fresh Parsley: Bringing freshness and a pop of color, parsley brightens the whole salad.
Sun-Dried Tomato Vinaigrette: This dressing is my favorite for its rich, tangy flavor that elevates all the ingredients. White balsamic or Parmesan vinaigrette also work beautifully if you want a switch-up.
Seasoning: Salt, pepper, Italian seasoning, and a pinch of red pepper flakes add layers of flavor and mild heat—adjust to your liking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Dense Bean Salad with Sun-Dried Tomato Vinaigrette Recipe is how flexible it is. I love tweaking it depending on what’s in my fridge or the season, so don’t be afraid to make it your own!

Meat-Free Variation: Swap out the chicken and salami for extra beans or some grilled tofu for a vegetarian-friendly salad that still packs a protein punch.
Seasonal Veggies: In the summer, I sometimes throw in fresh corn kernels or grilled zucchini; in winter, I like roasted red peppers or even some chopped kale for extra greens.
Cheese Substitution: If you’re avoiding dairy, try marinated tofu cubes or omit cheese altogether, then add a sprinkle of nutritional yeast for that umami boost.

How to Make Dense Bean Salad with Sun-Dried Tomato Vinaigrette Recipe

Step 1: Blend (or Grab) Your Vinaigrette

Whether you’re whipping up the sun-dried tomato vinaigrette yourself or using a quality store-bought version, the dressing is where the salad’s magic begins. The vinaigrette brings a tangy, savory depth that elevates those dense beans and fresh veggies. If you’re blending your own, it only takes a few minutes—grab your sun-dried tomatoes, olive oil, vinegar, garlic, and seasoning, then blitz until smooth.

Step 2: Toss Together the Salad Ingredients

In a large bowl, combine the drained and rinsed chickpeas and cannellini beans with quartered tomatoes, chopped bell peppers, cubed cucumber, and chopped red onion. Then add your cubed chicken, salami slices, mozzarella pearls, sharp cheddar, and fresh chopped parsley. This salad is all about layering flavors and textures, so mixing these ingredients ensures every bite is perfect.

Step 3: Dress and Season to Perfection

Add about three-quarters of your vinaigrette to the bowl and give everything a good toss so it’s all nicely coated. Taste the salad and then adjust with salt, pepper, Italian seasoning, or a pinch of red pepper flakes if you want a little heat. I like to finish with an extra drizzle of dressing and a sprinkle of fresh herbs just before serving — it makes the salad taste unbelievably fresh.

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Pro Tips for Making Dense Bean Salad with Sun-Dried Tomato Vinaigrette Recipe

Use Fresh Ingredients: Fresh veggies and quality deli meats make a huge difference in flavor and texture, trust me on this one.
Rinse Your Beans Well: This removes any excess sodium and canned taste, making the beans taste fresher and creamier.
Adjust Dressing Gradually: Start with less vinaigrette and add more as needed—you want to coat but not drown the salad.
Let It Rest: If you have time, refrigerate for 30 minutes to allow flavors to meld—it really ups the taste!

How to Serve Dense Bean Salad with Sun-Dried Tomato Vinaigrette Recipe

A white round plate filled with a colorful salad made of three main layers: the base layer is small white beans and chickpeas, scattered throughout; mixed in the middle layer are chunky pieces of fresh green bell pepper, sliced cucumbers, and juicy red cherry tomatoes cut in halves and quarters; the top layer contains soft cream-colored cheese cubes and small chopped pieces of red onion, all tossed lightly in a glossy orange-colored dressing. The plate sits on a pale beige cloth on a white marbled surface with a clear glass of water and a fork on the right side. photo taken with an iphone --ar 2:3 --v 7 - Dense Bean Salad with Sun-Dried Tomato Vinaigrette, hearty bean salad, healthy bean salad recipes, vibrant vegetarian salads, protein-packed salads

Garnishes

I love sprinkling extra fresh parsley or even some torn basil leaves on top—it adds a fresh herbal aroma that brightens every bite. If you’re feeling fancy, a few shaved Parmesan curls or a squeeze of lemon juice makes a lovely finishing touch too.

Side Dishes

This Dense Bean Salad already has plenty going on, but I like pairing it with crusty garlic bread or warm pita to bring a comforting carb element. For a summer barbecue, it goes great alongside grilled veggies or simple grilled chicken skewers if you want to double down on protein.

Creative Ways to Present

Hosting friends? Try layering this salad in clear glass jars for a fun picnic vibe, or serve it in a hollowed-out bread bowl to impress without fuss. I once brought it to a potluck in a colorful ceramic bowl with matching serving spoons—people practically swooned!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it stays fresh for up to 5 days. Honestly, the salad tastes even better the next day as the flavors have more time to mingle—just give it a quick stir before serving.

Freezing

I don’t recommend freezing this salad because the fresh veggies and cheese don’t hold up well to freezing and thawing—they tend to get watery or rubbery. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is designed to be served cold or at room temperature, so reheating isn’t necessary. If you prefer, you can take it out of the fridge about 15 minutes before serving to let it come up to room temp for the best flavor experience.

FAQs

Can I make the sun-dried tomato vinaigrette ahead of time?

Absolutely! The vinaigrette actually tastes better when it has time to marinate and develop its flavors. You can prepare it up to a week in advance and store it in the fridge in an airtight container.
What can I substitute if I don’t have salami?

If you’re not a fan of salami or want a milder option, sliced turkey, ham, or even smoked sausage work well in this salad. For a vegetarian version, omit it entirely or add extra beans for protein.
How long will this salad keep in the fridge?

This salad keeps fresh in an airtight container for up to 5 days. Just be sure to keep it chilled and stir well before serving leftovers.
Can I use dried beans instead of canned?

You can, but be sure to cook the beans fully until tender and cool them before adding to the salad. Using dried beans takes more time but will give you a fresher texture if you prefer homemade beans.
Is this salad gluten-free?

Yes! The Dense Bean Salad with Sun-Dried Tomato Vinaigrette Recipe is naturally gluten-free as long as you double-check any store-bought dressings or cured meats for hidden gluten ingredients.

Final Thoughts

This Dense Bean Salad with Sun-Dried Tomato Vinaigrette Recipe has become one of my absolute favorites because it’s so satisfying without feeling heavy. I love that it’s super easy to throw together but tastes like you spent all afternoon in the kitchen. Whether you’re meal prepping for a busy week or need a bright dish to bring to your next gathering, this salad has you covered. Give it a try — I promise it’ll quickly earn a coveted spot in your recipe rotation!