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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