Bean Salad is a powerhouse of fiber, protein and nutrients. Plus, you can mix it up in 10 minutes or less! It’s great for potlucks and even makes a quick and tasty lunch. You can’t go wrong with this simple recipe.
Bean Salad simply doesn’t get the respect it deserves. It’s a great source of vitamins and minerals, not to mention protein and digestible fiber! Bean salad is a scrumptious complement of textures and zingy, “pickled” flavor next to any main dish.
It’s an affordable side dish that can be served with your favorite main dishes, like Italian Chicken Cutlets, Chicken Street Tacos or these blow-your-mind Oven Fried Potatoes and Onions.
But when you’re trying to stretch the budget, bean salad is also a fantastic, meat-free meal that’s packed with flavor and nutrition.
The zippy, acidic, sweet-tart dressing makes the beans easily digestible and adds the perfect balance of flavors when paired with a rich or fatty main dish.
Easy to make, healthy AND delicious — you need this bean salad in your life!
How to Make Bean Salad
This easy recipe is what I classify as a “dump dish”.
The small list of ingredients is dumped into a bowl, tossed with the dressing and left to marinate. It couldn’t be simpler. (Marination should be a minimum of 4 hours, but overnight is best for maximum flavor, so plan ahead.)
When making the dressing, I prefer a deep jar and my immersion blender [affiliate link], but it can also be easily whisked together by hand.
Shut off the stove, simplify your life and make a batch of this delicious bean salad to complement your weeknight main dishes this week. You’re gonna love it!
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Bean Salad | Simple and Delicious
- Total Time: 10 minutes
- Yield: 12–16 servings 1x
- Diet: Gluten Free
Description
This marinated bean salad puts delicious zip and texture into any meal. It’s especially good to cut through the richness of high-fat main dishes. It’s also great for picnics and potlucks. It’s loaded with fiber and nutrients and tastes fantastic!
Ingredients
For the Salad:
- 4 (15 oz) cans beans (Choose your favorite varieties. I used Great Northern, Red Beans (not kidney), Garbanzo Beans and Black Beans.)
- 1 cup sliced celery
- 1 medium red onion, minced
- 1 medium red bell pepper, minced
- 1 large jalapeno, minced (seeds and veins, removed)
For the Dressing:
- 1/3 cup apple cider vinegar (Red wine vinegar or white wine vinegar can be used, too.)
- 1/3 cup avocado oil ( or oil of your choice)
- 1 Tablespoons honey
- 1 teaspoon stone ground mustard (or Dijon)
- salt and pepper, to taste
Instructions
- Start by draining and rinsing the beans. Pour all 4 cans into a large colander and rinse under cold water. Drain. (You’ll need 4 (15 oz) cans of the beans you like best. You could use all the same, but I love the mixing of colors and textures, so I always choose four different ones. I use Great Northern, Red Beans (not kidney), Garbanzo Beans and Black Beans.)
- Mix the beans and veggies in a medium salad bowl.
- Whisk together the dressing ingredients by hand or with an immersion blender [affiliate link]. I favor the immersion blender in a deep jar, but you can definitely do it by hand.
- Pour dressing over salad and stir to combine and coat all the beans and vegetables.
- Refrigerate. Allow to marinate for at least 4 hours. Overnight is best for peak flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: cold mixed
- Cuisine: American
Possible Recipe Variations
Beans: Use the equivalent of 4 cans of any beans you love. Green beans, wax beans, butter beans, lima beans, red beans, garbanzo beans, black beans, cannellini beans, kidney beans. I can’t think of a single bean that you couldn’t mix and match into this fabulous salad to make it your own.
Fresh Herbs: If you have them, parsley, cilantro, mint, and thyme are all delicious options to add texture and amp up the flavor even more. Torn fresh basil leaves would be stunning, too.
Vegetables: Vary the vegetables. I have omitted the jalapeno and added diced cucumber and radishes. You could leave in the jalapeno and add sliced black olives and green onions. Try diced jicama, zucchini, carrots or halved cherry tomatoes. Use your imagination and the veggies you already have on hand.
Vinegar: Switch out the type of vinegar for what’s already in your pantry. Trust me. It’s going to be fantastic! You can use white vinegar, apple cider vinegar, red wine vinegar and even rice wine vinegar. Be bold and daring. Mix it up with balsamic vinegar or some white balsamic if you can find it.
I promise. Making this easy, versatile bean salad with ingredients your family already loves guarantees it’s going to be a hit around the dinner table. And you will have won the saving money, saving time, eating healthy game. Go you!
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About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
Love all your recipes. This is such a refreshing salad.
Thank you Av!
This looks perfect for a hot summer dinner, thank you for sharing.
Christina, you’re right! Thanks for stopping by, today!
Love a great bean salad in the summer. Can’t wait to make this!
What a delicious salad. So simple yet so healthy and nutritious. I’m making this.
This bean salad looks delicious Perfect treat along with some grilled food.