Ridiculously Easy Bean Salad

This classic bean salad is perfect for picnics, BBQs, and ready meals. We combine beans (canned or homemade), onions, crunchy cucumbers, capers, parsley and a spicy vinaigrette. Simple and delicious! Jump to the Bean Salad recipe


Our favorite bean salad

Bean salads are my number one choice when it comes to entertaining (especially in the summer). I also prepare meals in advance throughout the week. This easy bean salad is versatile and can be made with whatever beans you have in your pantry. Use canned or homemade – check out our recipes on how to cook black beans and how to cook chickpeas.


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

I like the flavors in this salad lightly, so the dressing calls for just a little 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 well too.


More bean salads: Try our Kale and Bean Salad with Tahini Dressing or this Black Bean and Quinoa Salad.

Our tips for the best bean salad

  1. If using canned beans, drain and rinse under cold running water before tossing with other salad ingredients. The canned liquid can taste a little salty, and since it contains starch from the beans, it can cloud the dressing.
  2. Add fresh herbs to the salad. I like fresh parsley and add a lot. Other herbs will also work. Try basil, mint, tarragon, dill and cilantro. When adding tarragon, add to taste as it is a little hotter than other herbs.
  3. Add some crunch to balance out the texture of the beans. We added cucumbers, but celery, fennel, jicama, and bell peppers are all great crunchy veggies to add.
  4. Before serving, chill the salad in the refrigerator for at least an hour to allow the beans to marinate in the dressing.
  5. Store the salad in the fridge for up to 4 days (maybe longer).

Easiest bean salads

You can find more bean salads here:

Ridiculously simple bean salad

You decide which beans you use for this easy bean salad. Canned or homemade beans will work. If using canned, drain and rinse the beans before adding them to the salad.

Makes about 6 cups

Watch us at the recipe

will need

For the salad

3 cans (15 ounces) kidney 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

For the dressing

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 freshly ground black pepper


    Place the chopped onions in a small bowl and cover with cold water. Leave for 5 minutes, drain and rinse. This step removes some of the “raw” flavor from the onion so it doesn’t overwhelm the salad.

    Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt, and pepper. Taste the dressing, then adjust with more salt/pepper. If the dressing tastes too spicy, add 1-2 teaspoons of honey or maple syrup to balance the vinegar.

    Add beans, drained onion, cucumber, parsley, capers and dried oregano. Mix well, cover and refrigerate for at least 1 hour to allow the beans to marinate in the dressing.

    Lettuce will keep in an airtight container in the refrigerator for up to 4 days.

Advice from Adam and Joanne

  • In our photos we use chickpeas, black beans and pinto beans. You can use these beans or other cooked or canned beans for the salad.
  • Honey/maple syrup: Depending on the vinegar used, the dressing may be too vinegary. To balance this out, just add a little sweetener like honey or maple syrup.
  • Fresh herbs: Parsley is a classic in this salad, but other herbs also work well. Try basil, mint, dill, cilantro, or tarragon. If using tarragon, use slightly less than the recipe above calls for as it has a stronger flavor.
  • Dried Herbs: I like dried oregano in this salad, but other herb blends work well too. Try an Italian, Mediterranean or French dry spice mix (e.g. herbs de Provence).
  • Nutritional Facts: The nutritional values ​​given below are estimates. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part about 1/2 cup / calories 135 / total fat 6.3g / Saturated Fatty Acids 0.8g / cholesterol 0 mg / sodium 343.5mg / carbohydrates 16g / fiber 4.3g / total sugar 3.2g / protein 4.7g

AUTHOR: Adam and Joanne Gallagher

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Source : inspiredtaste.net

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