Dense Bean Salad with Honey Dijon Vinaigrette

overhead view of dense bean salad in charcoal colored bowl with dijon vinaigrette in a glass jar.

This dense bean salad is packed with beans, fresh veggies, tart pomegranate, walnuts, and goat cheese. Top it off with a zesty honey dijon vinaigrette dressing. It's perfect for meal prep or a side dish.

5 from 2 votes

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Course: Main Course, Salad, Side Dish

Keyword: easy, healthy, quick

Prep Time: 10

Total Time: 10

Servings:

Calories: 390kcal

Ingredients

For The Bean Salad

1 can chickpeas drained and rinsed
1 can cannellini beans drained and rinsed
1 red bell pepper or any color
1 pint grape tomatoes quartered
½ small red onion diced
½ English cucumber chopped into cubes
½ cup pomegranate seeds
4 oz goat cheese crumbled
¼ cup walnuts chopped

For The Honey Dijon Vinaigrette

3 tbsp olive oil extra virgin
2 tbsp dijon mustard
2 tbsp honey or agave
1 tbsp apple cider vinegar
¼ tsp salt
¼ tsp black pepper

Instructions

In a large bowl, mix all of your bean salad ingredients together: chickpeas, cannellini beans, red onion, bell pepper, English cucumber, grape tomatoes, pomegranate seeds, crumbled goat cheese, and chopped walnuts.
In a small bowl, mix the honey dijon vinaigrette ingredients together: olive oil, dijon mustard, honey, apple cider vinegar, salt, and pepper.
If you’re going to enjoy it right away, pour the dressing over the dense bean salad and gently stir to combine. If you're going to meal prep this recipe, you can either add the dressing now or add it right before eating.

Notes

To make this recipe entirely plant based, omit the goat cheese or substitute a vegan cheese such as vegan feta.

Increase the protein content by adding rotisserie chicken, deli meat, hard boiled eggs, tofu, lentils, or quinoa.

Serve over a bed of leafy greens, such as spinach, to increase the volume of this meal.

For more variations and substitutions, see the full blog post above.

Nutrition