Easy Bean Salad Recipe
This recipe is great because it’s budget-friendly, easy to throw together in less than 15 minutes, and full of flavor. Plus, it keeps well in the fridge, which means you can make it ahead of time and enjoy it for a few days.
Equipment
- Large mixing bowl
- Colander or strainer
- Cutting board & sharp knife
- Measuring spoons & cups
- Whisk or fork
- Serving Spoon
Ingredients
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 red onion finely chopped
- 1/2 cup chopped bell pepper any color
- 1/4 cup chopped fresh parsley or cilantro
For the Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar or apple cider vinegar
- 1 tbsp lemon juice fresh is best!
- 1 tsp Dijon mustard
- 1 garlic clove minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
Rinse and drain the beans.
- Pour the black beans, kidney beans, and chickpeas into a colander. Give them a good rinse under cold water until the water runs clear. This helps wash off the excess salt and gives the beans a fresher taste.
Chop your veggies.
- Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and chop your fresh parsley or cilantro. Try to keep everything about the same size so it mixes evenly and looks nice in the bowl.
Make the dressing.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper.
- Pro tip: Whisk well until the oil and vinegar look like one smooth mixture — this means it’s emulsified and ready to coat the salad nicely.
Mix it all together.
- In your large mixing bowl, combine the beans, chopped veggies, and herbs. Pour the dressing over the top and give it a good toss until everything’s coated.
- Be gentle when tossing — especially with the tomatoes and beans — you don’t want to smash them.
Taste and adjust.
- Give it a quick taste. If it needs a little more salt, pepper, or lemon juice, go ahead and add it. Everyone’s taste is a bit different, so make it yours!
Let it chill (optional but recommended).
- Cover the bowl and pop it in the fridge for at least 30 minutes before serving.
- Pro tip: Letting it sit helps the flavors soak into the beans and makes the salad even tastier!
Serve and enjoy!
- This salad is delicious on its own, but you can also serve it as a side dish with grilled chicken, fish, or even scoop it into lettuce cups for a light lunch.
Notes
Nutritional Value (per serving)
- Calories: ~250–300 kcal
- Protein: ~10–12g
- Carbohydrates: ~30–35g
- Fiber: ~9–10g
- Fat: ~10–12g
- Saturated Fat: ~1.5g
- Sugar: ~4–5g
- Sodium: ~300–400mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.