I’ve been entranced since I first heard the phrase “dense bean salad” uttered. We owe this to Violet Witchel, TikToker and official Dense Bean Salad girl.
Her recipes are full of flavor and variety, and look amazing.
What I love about a DBS is that it’s the perfect framework for a healthy, delicious, and nutrient-packed salad. No matter what you add, as long as the beans are plentiful, you have yourself a dense bean salad. Perfection.
I’ve been a fan of bean salads- particularly chickpea salad (to replicate a chicken or tuna salad), but this is like combining that idea with way more delicious ingredients.
Plus this salad screams fall to me. The autumn favorite, kabocha pumpkin, looks bright and festive, while honey mustard tastes homey and warm. The crunch of cucumbers and garlic also give it a distinctive bite. This salad is so addictive.
So, my take on this salad is a harkening back to what I enjoy, plus what I can easily get at the grocery store in Japan. Things like sundried tomatoes and mozzarella, while not impossible to find, may be more expensive or difficult to find at my nearby supermarket.
But I’m nothing if not resourceful. So, this is my take on a dense bean salad with kabocha and a honey mustard vinaigrette.
Ingredients
- The Salad
- onion
- garlic
- shredded cabbage
- chickpeas
- cucumbers
- kabocha pumpkin
- shredded cheese
- Dressing
- Olive oil
- Balsamic vinegar
- Rice wine vinegar
- Yellow mustard
- Honey
- Salt and Pepper
Tips and Tricks
The Kabocha
Cooking kabocha can seem daunting at first, but don’t fret. By utilizing the microwave, you can have this squash ready in no time.
First, if your kabocha is whole, cut it down to size. First, cut it in half. From here you can soften it in the microwave to make cutting quicker and honestly, safer.
Wrap it in plastic wrap or stick it in a microwave-safe bowl with a silicone lid. Microwave for 1-2 minutes until it’s softened a little.
Finish chopping it into 1-2 inch pieces, then follow the recipe below to cook it the rest of the way.
Additions and Substitutions
If you don’t have access to kabocha, butternut squash or pumpkin make a great substitution for this recipe. You can also try using sweet potato or potato as a substitution.
You can add other vegetables that you like. Consider peppers, tomatoes, or apples, dried cranberries and raisins.
Even a dash of curry powder would be fantastic, turning it into more of a curry chickpea salad.
If you’re gluten free, check the label for the mustard just in case. Substitute with any gluten free mustard if needed, even dijon or whole-grain mustard.
You can substitute the cheese for nutritional yeast if you’re going for a vegan version.
Serving Ideas
You can serve this salad up as a delicious side, or eat it by itself.
I particularly enjoyed it on a piece of buttered toast… heaven. We also had it with our dinner of rice and marinated pork.
It would pair nicely with a jambon-beurre sandwich or an au jus panini.
Dense Bean Salad with Kabocha and Honey Mustard Vinaigrette
Equipment
- Large bowl
Ingredients
The Salad
- 1/2 clove garlic minced
- 1/4 cup yellow onion finely chopped
- 1/4 cup shredded cheese (cheddar jack mix)
- 2 Japanese cucumbers (sub: 1 English cucumber or 4 small Persian cucumbers)
- 4 oz shredded cabbage
- 8 oz canned garbanzo beans
- fresh cracked black pepper
- 1 half kabocha (about 1 cup)
Honey Mustard Vinaigrette
- 1 1/2 tbsp olive oil
- 1 tsp rice wine vinegar
- 1 tsp mustard (if GF, check label)
- 1 tsp honey
- 1/2 tsp balsamic vinegar
- 1/4 tsp salt
Instructions
Combine salad ingredients
- Add the garlic, onion, cabbage, cheese, cucumbers, and chickpeas to a large bowl.
- Crack black pepper over top, then toss together.
Cook the Kabocha
- Cut the kabocha into a couple of large pieces.
- Put them in a microwave-safe bowl with about a tablespoon of water, and cover with plastic wrap.
- Poke a hole in the wrap to let steam out. (Or use a silicone cover with a hole).
- Microwave for 3-4 minutes until soft enough to easily smash with a fork.*
- Once soft, drain excess water and mash until combined.
- You can keep the skin on, it softens enough to eat. Or remove it if you like.
- Let cool a little while you make the vinaigrette.
Make the Vinaigrette
- For the vinaigrette, combine the oil, vinegars, mustard, honey, and salt in a container with a good lid. Shake or whisk until emulsified.
- Now, add both the kabocha and dressing to your bowl. Toss to combine everything well.
- Taste for seasoning. Bon appetit!
