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violet witchel dense bean salad

Violet Witchel Dense Bean Salad

A vibrant, protein-rich salad featuring unique violet witchel beans, crunchy vegetables, and a simple lemon vinaigrette that's perfect for meal prep or as a nutritious side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Vegetarian & Vegan Salads
Cuisine: Mediterranean
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 1 cup cooked violet witchel beans drained and rinsed
  • 1/2 cup red bell pepper diced
  • 1/2 cup cucumber diced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup red onion diced (optional)
For the Dressing
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • 1 clove garlic minced (optional)
  • 1/2 teaspoon Dijon mustard optional
  • salt and pepper to taste
Optional Add-ins
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons pumpkin seeds toasted
  • 1 tablespoon fresh mint chopped

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Thoroughly rinse and drain the cooked violet witchel beans, removing any excess liquid.
  2. In a large mixing bowl, combine the beans, diced red bell pepper, diced cucumber, and chopped fresh parsley.
  3. Add the diced red onion if using.
  4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and Dijon mustard (if using).
  5. Pour the dressing over the bean mixture.
  6. Toss gently until all ingredients are evenly coated with the dressing.
  7. Season with salt and freshly ground black pepper to taste.
  8. If using, fold in the crumbled feta cheese, toasted pumpkin seeds, and chopped fresh mint.
  9. Let the salad rest for 15-20 minutes before serving to allow flavors to develop.

Notes

  • If you can't find violet witchel beans, substitute with purple hull peas, adzuki beans, or kidney beans.
  • For meal prep, store the dressing separately and combine just before serving.
  • This salad will keep refrigerated for up to 4 days in an airtight container.
  • Add cooked quinoa or farro to transform this into a complete meal.