Bean Salad Recipe

This classic bean salad is perfect for picnics, barbecues and make ahead meals. To make it, we combine beans (canned or home cooked), onion, crisp cucumber, capers, parsley, and a tangy dressing. Easy and delicious! Jump to the Bean Salad Recipe

Bean salads are my go to when entertaining (especially during the summer). I also find myself making them for make ahead meals throughout the week. This simple bean salad is versatile and can be made with whatever beans you have in your pantry. Use canned or home cooked — see our recipes for how to cook black beans and how to cook chickpeas.

In our photos, we’ve used chickpeas, pinto beans and black beans. For a more traditional three bean salad, you could swap in kidney beans and canned or blanched green beans for the black beans and pinto beans. Or make it a five bean salad and just add them! As I said, this salad is very versatile. Simply use what you have in your kitchen.

I love keeping the flavors in this salad light and so the dressing only requires a quick whisk of red wine vinegar, olive oil, mustard, salt, pepper, and a bit of dried herbs. I use dried oregano, but a blend like Italian seasoning or Herbes de Provence would work nicely, too.

Ridiculously Easy Bean Salad

The beans you choose to use for this simple bean salad is up to you. Both canned or home cooked beans will work. When using canned, drain and rinse the beans first before adding to the salad.

Prep: 10min

Total: 10min

Yield: Makes about 6 cups

Serving Size: about 1/2 cup

Nutrition Facts: servingSize about 1/2 cup, calories 135, Fat 6.3g, Saturated Fat 0.8g, Cholesterol 0mg, Sodium 343.5mg, Carbohydrate 16g, Fiber 4.3g, Sugar 3.2g, Protein 4.7g

Ingredients:

• 3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans
• 1/2 medium onion, finely chopped (about 3/4 cup)
• 1 medium cucumber, finely chopped (about 2 cups)
• 3 tablespoons drained capers
• 1/2 cup (60 grams) finely chopped fresh parsley, see notes
• 3/4 teaspoon dried oregano, see notes
• 1/4 cup (60 ml) red wine vinegar
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoons honey or maple syrup, optional
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon fresh ground black pepper

Instruction:

1. Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the ‘raw’ flavor of the onion so that it does not overpower the salad.
2. Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
3. Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
4. The salad will keep stored in an airtight container in the fridge up to 4 days.

Easy Mediterranean Bean Salad

Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.

Prep: 15min

Total: 15min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, Saturated Fat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, servingSize 1 serving

Ingredients:

• 1 15 oz can kidney beans, (drained and rinsed)
• 1 15- oz can cannellini beans, (drained and rinsed)
• 1 15- oz can garbanzo beans (chickpeas), (drained and rinsed)
• 1 green bell pepper, (cored and chopped)
• 1 red bell pepper, (cored and chopped)
• 1/2 English cucumber, (diced)
• 1 cup chopped red onions
• 1 1/2 tbsp capers, (drained)
• 1 cup chopped fresh parsley
• 10-15 fresh mint leaves, (torn or gently chopped)
• 10-15 fresh basil leaves, (torn or gently chopped)
• 1-2 garlic cloves (minced)
• 1/2 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tsp sugar
• 1/4 cup Early Harvest extra virgin olive oil
• Salt and black pepper

Instruction:

1. In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
2. In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
3. Add the vinaigrette to the salad bowl. Toss to coat.
4. For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

Mediterranean Bean Salad

My colorful and crunchy Mediterranean Bean Salad is the perfect side salad ~ it’ll take you through picnic and barbecue season with ease, and you’ll want to make up a big batch to keep in the fridge for quick and healthy lunches, too, it’s packed with protein!

Prep: 15min

Total: 15min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 274.23 kcal, Carbohydrate 29.66 g, Protein 10.23 g, Fat 14.03 g, Sodium 542.18 mg, Fiber 8.13 g, Sugar 4.95 g, servingSize 1 serving

Ingredients:

• 15 ounce can of cannellini beans (drained and well rinsed)
• 15 ounce can of garbanzo beans (chickpeas drained and well rinsed)
• 1 cup cherry tomato halves
• 2 small Persian cucumbers (halved lengthwise and thinly sliced (do not peel))
• 1/4 red onion (thinly sliced)
• 1/2 cup peppadew peppers (rough chopped)
• 1/2 cup black olives (halved)
• 1/2 cup pimento stuffed green olives (halved)
• 1 cup assorted colorful bell peppers (diced)
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped marinated artichokes
• about 10 large basil leaves (shredded)
• 1/4 cup extra virgin olive oil
• 4 Tbsp red wine vinegar (or more to taste)
• 1 tsp dried Italian herbs (I used thyme, oregano, and rosemary)
• 1 garlic clove (minced)
• salt and fresh cracked black pepper to taste

Instruction:

1. Whisk the dressing ingredients together and taste to adjust any of them. Add more vinegar if you want a tangier flavor. Set aside.
2. Put the beans in a large salad bowl. Add the rest of the ingredients and toss with a generous amount of the dressing.
3. The salad will keep, well covered, for several days in the refrigerator.

Ridiculously Easy Bean Salad – How to Make Bean Salad