This Dense Bean Salad takes inspiration from the bold flavors of antipasto, with a vegan twist! Packed with two kinds of beans, marinated veggies, olives, vegan cheese, tofu salami, and a simple Italian vinaigrette, it's the perfect make-ahead salad for parties, picnics, and meal prep.

Bean salad tossed with vegan meat and cheese, marinated vegetables, olives, basil, and Italian dressing.

I've made this flavorful bean salad twice in the past week and can't wait to make it again. It has everything you could possibly want in a make-ahead dish, and then some!

What's so great about dense bean salads, as opposed to salads that include fresh greens, is that they keep getting better as they sit. And this one's so hearty, you can think of it as a side dish that doubles (or triples, actually) as a salad topping/dressing and a light meal, all in one.

Loaded with white beans, chickpeas, olives, pepperoncini, artichoke hearts, tomatoes, basil, vegan cheese, and homemade tofu salami, even non-vegans love it.

Pro tip: Enjoy bean salad for lunch over a big bed of arugula with extra tofu salami on top. So. Good.

Why You'll Love It

Bold antipasto flavors in every bite and 100% plant-based.
Protein-rich chickpeas and cannellini beans plus vegan salami make it very hearty and satisfying.
Easy to prepare with mostly ready-to-eat ingredients.
Perfect make-ahead dish since the flavors improve as it sits.
Flexible recipe with plenty of easy substitutions. Go all-in with homemade versions of the vegan meat, cheese, and vinaigrette, or use store-bought options for a completely no-cook recipe! 🥳

Ingredients and Substitutions

Chickpeas and cannellini beans - I like this combination because you get the firmer bite of chickpeas plus the creaminess of white beans. Feel free to use all of one type of bean if that's what you have on hand.
Tofu salami - I used a quick homemade tofu salami, but anything that adds savory, smoky flavor and meatiness is great, like vegan pepperoni or your favorite deli-style slices.
Vegan cheese - Cubed or chopped vegan cheese adds richness and helps make the salad feel like a true antipasto platter. Vegan mozzarella pearls or vegan feta are both great alternatives.
Artichoke hearts - Tender, briny artichoke hearts add classic antipasto flavor. Canned or jarred artichokes both work well.
Olives - Use your favorite variety, such as Kalamata, Castelvetrano, or a combination of both. Pro tip: Include smoked olives if you can find them. Since we aren't using smoked meats, smoked olives make a tremendous difference in the overall flavor.
Pepperoncini - These provide a tangy, mildly spicy bite that balances the richness of the other ingredients. I recommend Big Picture Foods brand fermented pepperoncini. With the extras, whip up a batch of this pepperoncini salad dressing.
Cherry or grape tomatoes - For freshness, color, and a touch of sweetness.
Fresh basil - Basil brings bright, summery Italian flavor to the salad. Fresh parsley can be substituted if preferred.
Italian vinaigrette - A simple homemade vinaigrette ties everything together. For an oil-free option, use my popular fat-free Italian dressing.

Want to save this recipe? 📩

I'll email the link so you can come back to it later!

Keep an eye out for more delicious recipes. Unsubscribe anytime.

See the recipe card below for amounts and step-by-step instructions.

How to Make It

The various ingredients for bean salad chopped and measured and ready to be tossed with dressing.

First, whisk together the dressing and set aside. Drain and rinse the canned beans, and pat dry. Chop and prep all of the other ingredients.

Tossing all of the dense bean salad ingredients together in a large bowl.

I like to toss the beans and red onion with dressing, and let that sit for a few minutes while I finish chopping everything else, just to give it some time to marinate.

Finally, add everything else to the bowl, and stir to combine. Taste for salt and pepper, and refrigerate the bean salad for at least 30 minutes for the best flavor.

Hint :

If you're prepping dense bean salad for a party, I recommend making it 3 to 4 hours in advance. This allows time for it to chill and for the flavors to mingle.

Ways to Switch It Up

Meaty options: Instead of tofu salami, go with seitan salami or pepperoni, smoked tofu, or any kind of vegan deli slices you like.
Other cheeses: Since I was making the tofu salami from scratch, I took a shortcut with the cheese and used Violife smoked provolone. Homemade vegan feta or mozzarella pearls would also be delicious here.
As a pasta salad: Add cooked rotini or penne and increase the amount of dressing to turn it into a pasta bean salad.
Increase the veggies: Add baby arugula, spinach, or chopped cucumber for more freshness.
Oil-free: Instead of the white wine vinaigrette included in the recipe, make a quick batch of my Oil-Free Italian Dressing (it's a reader favorite). Or save time with a store-bought vinaigrette.

Serving Ideas

Serve bean salad as a side dish alongside veggie burgers, sandwiches, or grilled vegetables.
Take it to potlucks, cookouts, picnics, and summer parties.
Enjoy it as a light lunch with crusty bread or whole grain crackers.
Spoon it over mixed greens for an easy entree salad.
Add it to meal-prep containers for ready-to-go lunches throughout the week.

I hope you love this flavor-packed dense bean salad! If you give it a try, be sure to share your feedback in the comments below, and tag me on social with @myquietkitchen. ⭐️⭐️⭐️⭐️⭐️