If you’ve spent any time on social media in the past year, you have probably come across the viral food trend of dense bean salads. Violet Witchel was the one to give these legume-heavy lunches their catchy name and to remind us all how good marinated bean salads can be.

These salad recipes are packed with vegetables, herbs, a flavorful homemade dressing, and protein that always includes at least one type of bean. They’re lettuce-free so they can last all week in the fridge without wilting. In this version I’m combining all of my favorite Southwestern ingredients like black beans, jalapenos, and Cojita cheese into a colorful dense bean salad that is packed with flavor.

Why you’ll love it

Key ingredients in dense bean salad

Helpful swaps

Dense Bean Salad

Serves 6 to 8

For the dressing:

2 cloves garlic, peeled

Finely grated zest of 2 medium limes (about 2 tablespoons)

Juice of 2 medium limes (about 1/4 cup)

1/2 medium jalapeno pepper, seeded and quartered

1/2 cup fresh cilantro leaves and tender stems (from about 1/2 bunch)

1/4 cup white wine vinegar

1 1/2 teaspoons kosher salt

1 teaspoon ground cumin

1/2 cup neutral oil, such as vegetable or avocado

For the salad:

2 (about 15-ounce) cans beans, such as black, pinto, or cannellini, drained and rinsed

2 medium bell peppers, diced (about 3 cups)

2 cups cherry or grape tomatoes, halved or quartered if large

1 1/2 cups fresh or frozen corn kernels (from about 2 ears if fresh, thawed if frozen)

1/2 small (2- to 3-pound) red cabbage, finely chopped (about 3 3/4 cups)

1/2 medium red onion, diced (about 3/4 cup)

1/2 cup finely chopped fresh cilantro leaves and tender stems (from about 1/2 bunch)

1/2 medium jalapeno pepper, seeded and minced

6 ounces crumbled Cojita cheese (about 1 1/2 cups)

1. Blend all dressing ingredients except the oil together in a blender until smooth. With the machine running, slowly drizzle in 1/2 cup neutral oil and blend until emulsified.

2. Stir salad ingredients together in a large bowl. Add the dressing and toss to coat.

3. Serve chilled or at room temperature.

Recipe notes

Make ahead: The salad can be made up to one day ahead and refrigerated in an airtight container.

Storage: Refrigerate leftovers in an airtight container for up to five days.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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