Easy and Flavorful Bean Salad Recipe

The vibrant colors of a freshly made bean salad can turn any dull day into one bursting with life. Imagine the crunch of crisp vegetables mingling with soft beans, all dressed in a zesty vinaigrette that awakens your senses. This dish is not just a meal; it’s a celebration on your plate.

I remember the first time I prepared this bean salad for a summer barbecue. My friends were skeptical at first—who brings a salad to a BBQ?—but after their first bite, they were begging for the recipe. This dish is perfect for family gatherings or simply enjoying on a sunny afternoon.

I once surprised my family by making this bean salad as part of a surprise picnic lunch, and let’s just say the look on their faces was priceless when they tasted it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Mixed Beans: Use a mix of kidney beans, black beans, and chickpeas for diverse textures and flavors.
• Cherry Tomatoes: Look for ripe ones; they add sweetness and vibrant color to your salad.
• Red Onion: Pick a fresh onion; it adds crunch and sharpness that balances the beans’ richness.
• Bell Peppers: Any color works beautifully; they provide sweetness and crunch.
• Cilantro: Fresh cilantro adds an aromatic touch; feel free to adjust based on your taste preference.
• Lemon Juice: Freshly squeezed lemon juice brightens flavors; bottled juice just doesn’t cut it!
• Olive Oil: High-quality extra virgin olive oil enhances the dressing’s flavor; splurge a little here.
• Salt and Pepper: Essential for seasoning; adjust according to your taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by rinsing the canned mixed beans under cold water until no foam remains. Drain them well to ensure your salad isn’t too soggy.

Chop the Veggies: Dice the cherry tomatoes, bell peppers, and red onion into small pieces. Aim for uniform sizes so every bite is consistent in flavor.

Add Fresh Herbs: Finely chop the cilantro and toss it into your mixing bowl with the chopped veggies and beans. The aroma will be irresistible!

Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until combined. Taste it—this is where you can adjust seasoning if needed.

Toss Everything Together: Pour the dressing over your mixed ingredients in the large bowl. Gently toss everything together until each ingredient is coated in that zesty goodness.

Serve and Enjoy: Let your bean salad rest in the fridge for about 30 minutes before serving. This allows all those flavors to meld together beautifully!

This delightful bean salad comes together easily and makes such an impression at gatherings or as part of your weekly meal prep! Enjoy discovering new ways to enjoy this tasty staple!

Perfecting the Cooking Process

Start by rinsing the canned beans and chopping your veggies to ensure even flavors and textures. Mix everything in a bowl while preparing your dressing for quick assembly.

Add Your Touch

Feel free to swap black beans for kidney beans or add some diced avocado for creaminess. A sprinkle of feta cheese can elevate flavors beautifully.

Storing & Reheating

Store leftover bean salad in an airtight container in the fridge for up to three days. No reheating needed; it’s delicious cold or at room temperature.

Sharing a bean salad recipe always sparks joy among friends; one time, my neighbor brought over her famous cornbread, and we devoured it together, laughing over our culinary creations.

FAQ

What beans are best for a bean salad?

Black beans, chickpeas, and kidney beans make excellent choices for texture and flavor.

Can I make this bean salad ahead of time?

Absolutely! It tastes even better after marinating in the fridge overnight.

How long can I store bean salad?

This delicious dish lasts up to three days when stored properly in the fridge.

Print

Refreshing Bean Salad Recipe

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• Author: Rachel Simmons
• Total Time: 15 minutes
• Yield: Serves 4

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Description

Brighten your day with this easy, vibrant bean salad, bursting with fresh flavors and textures. Perfect for picnics or quick lunches.

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Ingredients

Scale 1x2x3x

• 1 can mixed beans (kidney beans, black beans, chickpeas)
• 1 cup cherry tomatoes, halved
• 1 small red onion, diced
• 1 bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Rinse canned mixed beans under cold water and drain well.
2. Dice cherry tomatoes, bell pepper, and red onion into small pieces.
3. In a bowl, combine beans, chopped vegetables, and cilantro.
4. Whisk together lemon juice, olive oil, salt, and pepper in a separate bowl.
5. Pour dressing over the salad mixture and toss gently until evenly coated.
6. Refrigerate for at least 30 minutes before serving to enhance flavors.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 2g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 0mg

Keywords: Experiment with different legumes or add avocado for creaminess. For extra flavor, top with crumbled feta cheese or your favorite spices. Leftovers can be stored in an airtight container for up to three days.