What beans are best for dense bean salad?

Chickpeas and black beans work beautifully, but you can also use cannellini, kidney, or pinto beans depending on your flavor and texture preferences.

Can I make Violet’s dense bean salad ahead of time?

Yes! You can prep all components in advance and toss them with the dressing shortly before serving. The salad also holds up well as leftovers.

What dressing works best for this bean salad?

The original version uses an orange juice-based dressing, but balsamic vinaigrette, apple cider vinaigrette, or lemon-tahini are great alternatives.

How do I store leftovers of dense bean salad?

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Is Violet’s dense bean salad vegan and gluten-free?

Yes, this salad is naturally both vegan and gluten-free. Just be mindful of any optional add-ins like cheese if keeping it vegan.

How can I add more protein to this dense bean salad?

You can add extra beans, top it with grilled tofu or tempeh, or sprinkle in toasted seeds for an extra protein boost.

Dense Bean Salad Violet Recipe - The Best 2025 Viral Antioxidant Salad

Violet’s Viral Dense Bean Salad with Brussels and Pomegranate

Print Recipe

A vibrant, antioxidant-packed bean salad featuring roasted Brussels sprouts, pomegranate seeds, and a citrusy orange juice dressing.

Author: delicious dishes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook / Roasted
Cuisine: Plant-Based
Diet: Vegan

Ingredients

Scale

1 can chickpeas
1 can black beans
2 cups Brussels sprouts (roasted or shaved)
1/2 cup pomegranate seeds
1/4 cup orange juice
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup
Salt and pepper to taste

Optional: red onions, walnuts

Instructions

Preheat oven to 400°F. Roast halved Brussels sprouts with olive oil, salt, and pepper for 20–25 minutes.
Drain and rinse chickpeas and black beans.
Prepare orange juice dressing by whisking orange juice, olive oil, apple cider vinegar, maple syrup, salt, and pepper.
In a large bowl, combine beans, Brussels sprouts, pomegranate seeds, red onions, and walnuts. Toss with dressing.

Rest for 10–15 minutes before serving.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 7g
Sodium: 340mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 9g
Protein: 11g
Cholesterol: 0mg

Keywords: dense bean salad, Violet Witchel, vegan salad, pomegranate, Brussels sprouts, holiday salad, gluten-free

Find it online: https://www.deliciousdishesblog.com/dense-bean-salad-violet-recipe/