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Bean Salad | Simple and Delicious

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
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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. 

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. So, this deli­cious­ly mar­i­nat­ed bean sal­ad is not only tasty, it’s good for you. You need this in your life!

bean salad

How to Make Bean Salad

This easy recipe is what I clas­si­fy as a “dump dish”. The hand­ful of ingre­di­ents are dumped into a bowl, stirred togeth­er with the dress­ing and left to do their mar­i­nat­ing work. 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, but it can eas­i­ly be whisked togeth­er by hand, too.

Sim­pli­fy your life and make a batch of this deli­cious bean sal­ad to com­ple­ment your week­night main dish­es this week. You’re going to love it!

bean salad
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bean salad

Bean Salad | Simple and Delicious

  • Author: Glen­da Embree
  • Total Time: 10 min­utes
  • Yield: 12-16 serv­ings 1x


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!


Units Scale

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:


  • 3/4 cup apple cider vinegar
  • 1/4 cup avo­ca­do oil ( or oil of your choice)
  • 1/4 cup sugar
  • salt and pep­per, to taste


  1. 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.)
  2. Mix the beans and veg­gies in a medi­um sal­ad bowl.
  3. Whisk togeth­er the dress­ing ingre­di­ents, by hand, or with an *immer­sion blender.  I favor the immer­sion blender in a deep jar, but you can def­i­nite­ly do it by hand.
  4. Pour dress­ing over sal­ad and stir to com­bine and coat all the beans and vegetables.
  5. 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

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