This Easy Bean Salad is made with a colorful blend of beans and crisp veggies, tossed in a delicious homemade sweet and tangy dressing. Packed with protein, it's a nutritious and refreshing salad, perfect for any occasion.

Jump to:

• ❤️ Why You'll Love This Bean Salad Recipe
• 🛒 Ingredients in the Best Bean Salad Recipe
• 🔪 How to Make Bean Salad
• 💡 Tips for Making Bean Salad
• ☑️ Storage Instructions
• 🍴 What to Serve with Cold Bean Salad
• 🔄 Substitutions and Additions
• Should I Cook the Beans First?
• Is Bean Salad Healthy?
• Can I Make this Salad Vegan?
• Can I Use Dried Beans Instead of Canned Beans?
• 🍽️ More Healthy Salad Recipes

❤️ Why You'll Love This Bean Salad Recipe

• Includes 3 different beans that are loaded with protein
• Crisp red bell peppers and cucumber
• Tossed in an easy homemade dressing
• Light and refreshing salad
• Made with all healthy ingredients
• Perfect potluck or BBQ salad

Bursting with fresh flavor and wholesome goodness, this salad will be your new summertime favorite! It’s made with a medley of protein-packed beans, crisp cucumbers, vibrant bell peppers, and red onions.

Everything gets tossed with a homemade dressing that strikes the perfect balance between sweet and tangy in every bite. Not only are the flavors and textures incredible, but it’s a total breeze to throw together.

Just toss together the beans, veggies, and herbs in a bowl, then drizzle on the dressing and give it a good mix. Pop it in the fridge for a quick chill, and voila! You've got a refreshing salad perfect for picnics, potlucks, or weekday meals.

While this hearty and satisfying cold bean salad is awesome anytime of the year, it's especially great during warm summer months. For hearty salads that can even act as a light meal, you should try this Chickpea Salad and this Quinoa Salad.

🛒 Ingredients in the Best Bean Salad Recipe

• Cannellini beans
• Dark red kidney beans
• Chickpeas
• Cucumber
• Bell pepper
• Red onion
• Olive oil
• Apple cider vinegar
• Lemon
• Dijon mustard
• Garlic
• Honey or Agave, if Vegan
• Oregano
• Mint/Parsley
• Salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Salad bowl
• Bullet blender or mixing bowl and whisk

🔪 How to Make Bean Salad

Add the dressing ingredients to a bullet blender cup.

Pulse until well blended and emulsified.  Alternatively, you can use a bowl and a whisk instead.  Add all the dressing ingredients to the bowl, then slowly whisk in the olive oil and continue whisking until well combined.

Set the dressing aside while you assemble the salad.

Add the 3 different beans, cucumber, red bell pepper, red onion and mint and/or parsley to a mixing bowl.

Pour the dressing over the top.

Toss to combine.

Chill the salad in the fridge for at least 30 minutes until you are ready to serve it.

💡 Tips for Making Bean Salad

This is a mix and forget salad that requires very little prep work. But here are a few tips that I have found that make it extra delicious every time:

• Always, always rinse your beans well. This improves their flavor by removing any metallic or canned taste that might be present from the packaging.
• English or Persian cucumbers are best because they have thin skin. If you're using the larger ones, you'll want to peel away the waxy skin before adding them.
• Chill before serving. This gives the dressing time to soak into the bean and other veggies.

☑️ Storage Instructions

If you have leftover salad, transfer it to an airtight container and refrigerate it. This salad should keep well for about 4-5 days.

🍴 What to Serve with Cold Bean Salad

• Grilled Meats: Grilled meat, this Grilled Chipotle Chicken or Steak, can complement the flavors of the bean salad.

• Quiche or frittata: A savory egg dish like this Quiche Lorraine or this Smoked Salmon Frittata is delicious for brunch or a light dinner.

• Crusty bread: Serve the bean salad with crusty Bread or Homemade Rolls to soak up any dressing and add some extra texture to the meal.

• Roasted vegetables: Keep the meal simple with a hearty serving of Roasted Veggies.

• Soup: A light soup, such as this Carrot Lentil Soup or Cream of Asparagus Soup, can be served as a starter or alongside the bean salad.

• Grains: Serve the bean salad over cooked grains such as quinoa, rice, or couscous to make it a more substantial main dish.

🔄 Substitutions and Additions

• Beans: Feel free to use other types of beans. Black beans, pinto beans, or even black eye beans are good choices.

• Additional vegetables: Consider adding diced tomatoes, shredded carrots, sliced celery, or chopped avocado.

• Cheese: Crumbled feta or cubed mozzarella can add a creamy texture and tangy flavor to the salad.

• Olives: Sliced Kalamata olives or green olives can add a briny flavor that complements the beans and vegetables.

• Sun-dried tomatoes: Chopped sun-dried tomatoes can add a burst of sweet and tangy flavor to the salad.

• Artichoke hearts: Quartered marinated artichoke hearts can add a delicious Mediterranean twist to the salad.

• Nuts or seeds: Toasted pine nuts, sliced almonds, or pumpkin seeds can add crunch and nuttiness to the salad.

• Other fresh herbs: In addition to or instead of mint and parsley, consider adding basil, cilantro, or dill for extra freshness and flavor.

• Spices: Experiment with different spices or spice blends to customize the flavor of the dressing. Smoked paprika, cumin, or chili powder can add a smoky or spicy kick.

• Protein: Add grilled chicken, shrimp, tofu, or hard-boiled eggs to the salad to make it a heartier meal.

Should I Cook the Beans First?

Nope. Canned beans are fully cooked. Just don't forget to rinse them really well.

Is Bean Salad Healthy?

You bet! It's packed with fiber, protein, vitamins, and minerals from the beans, vegetables, and herbs. The olive oil-based dressing provides healthy fats and antioxidants. This salad is low in saturated fat and super versatile, making it a nutritious option as a main dish or side dish.

Can I Make this Salad Vegan?

Absolutely! Simply use agave instead of honey in the dressing to make it vegan-friendly.

Can I Use Dried Beans Instead of Canned Beans?

Yes, you can use dried beans, but they will need to be cooked before adding them to the salad. Follow the cooking instructions on the package for the type of beans you're using. Rinse, drain and cool them before adding them to the salad.

🍽️ More Healthy Salad Recipes

• Southwest Chicken Salad
• Mexican Street Corn Pasts Salad
• Greek Quinoa Salad
• Pickled Beet Salad
• Greek Pasta Salad
• Easy Italian Pasta Salad
• Mediterranean Chopped Salad
• Watermelon Feta Salad