bean salad

Need something fresh that doesn’t require turning on the stove? This bean salad is one of those simple dishes that comes together fast but still feels thoughtful. It’s made with tender beans, crisp vegetables, and a light homemade dressing that soaks into every bite. People love it because it works for busy weeknights, packed lunches, and easy family dinners. I usually toss it together in one big bowl and let it chill while I finish the rest of the meal. It serves four people comfortably and can easily be adjusted if you’re cooking for two or feeding a crowd.

Why You Will Love This Recipe

Looking for a dish that’s easy but doesn’t feel boring? This recipe brings color, crunch, and a bright flavor that tastes even better after sitting for a while. It’s budget-friendly, made mostly from pantry staples, and doesn’t need any special equipment. That makes it perfect for weeknight cooking or relaxed weekend prep.
Want something that holds up well in the fridge? bean salad stores beautifully, which means you can make it ahead and enjoy it for days. It’s cozy in a simple way, flexible enough to change with what you have, and crowd-pleasing at potlucks or family meals. You can double it for gatherings or halve it for a smaller table without much effort..

Ingredients

Instructions

Step 1: Preparation
Not sure how to start without making it complicated? Drain and rinse all the beans well until the water runs clear. Pat them gently with a paper towel to remove extra moisture. Chop the cucumber, tomatoes, onion, and parsley into small, even pieces.

Step 2: Main Cooking Process
Wondering if anything needs cooking? There’s no heat needed for this recipe. Place the beans in a large mixing bowl and gently stir to combine. Add the chopped vegetables on top, keeping the colors separate at first for an easy mix.

Step 3: Combining Ingredients
Concerned about getting the dressing right? In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper until slightly thickened. Pour the dressing over the bean mixture and toss slowly so every bean looks lightly coated.

Step 4: Finishing & Final Simmer
Thinking about flavor development? Cover the bowl and refrigerate for at least 30 minutes so the dressing soaks in. Stir once before serving. If making a larger batch, allow a bit more resting time for the flavors to blend evenly.

Why This Recipe Works for Busy Days

Need something you can prep ahead and forget about? This salad can be made earlier in the day and chilled until dinner. It travels well for lunches and doesn’t need reheating. If you’re cooking for two, store half for the next day and enjoy it again without extra work.

Tips & Tricks

Variations

Meaty Version
Want to make it more filling? Add 1 cup of diced cooked chicken or turkey for four servings. For two people, use about ½ cup. If scaling up, increase the protein gradually so it blends well without overpowering the beans.

Vegetarian Option
Looking to boost plant variety? Mix in 1 cup of diced bell peppers or corn for extra color and crunch. For two servings, use about ½ cup. If doubling, keep vegetables fresh and firm so the salad stays crisp.

Ingredient Swap
Out of red wine vinegar? Use fresh lemon juice instead. Keep the same amount so the dressing stays balanced. When adjusting portions, make sure the oil and acid amounts change together to keep the flavor even.

Flavor or Herb Boost
Want a brighter taste? Add a pinch of dried oregano or a little crumbled feta cheese on top. For smaller portions, start with a small sprinkle. If making more than four servings, add slowly and taste as you go.

Serving Suggestions

Storage Instructions

Recipe Timing

Nutrition Information

Curious about what’s inside each serving? Each portion contains about 280–330 calories and 10–14 grams of protein. It also provides fiber and iron from the beans. Values are estimates and may vary depending on ingredient brands and portion sizes.

FAQs

Conclusion

Need a simple dish you can rely on again and again? This bean salad is easy to adjust, easy to store, and easy to love. It works for quiet dinners at home or larger family meals when you need something colorful on the table. You can change the vegetables, add protein, or keep it classic depending on what you have. Once you see how quickly it comes together, it might become your go-to side for busy weeks. Keep it chilled, stir before serving, and enjoy every bright, fresh bite.

bean salad

Recipe by adminCourse: Salad recipes

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

280–330

kcal

A fresh and colorful salad made with three types of beans, crisp vegetables, and a light homemade dressing. It’s simple, filling, and perfect for four people.

Ingredients

• 1 can (15 oz) kidney beans, drained and rinsed
  

• 1 can (15 oz) chickpeas, drained and rinsed
  

• 1 can (15 oz) black beans, drained and rinsed
  

• 1 cup diced cucumber
  

• 1 cup halved cherry tomatoes
  

• ½ cup finely chopped red onion
  

• ¼ cup chopped fresh parsley
  

• 3 tablespoons olive oil
  

• 2 tablespoons red wine vinegar
  

• 1 teaspoon honey
  

• ½ teaspoon salt
  

• ¼ teaspoon black pepper
  

Directions

• Drain and rinse all beans well. Chop cucumber, tomatoes, onion, and parsley.
  
• Place beans in a large bowl. Add chopped vegetables.
  
• In a small bowl, whisk olive oil, vinegar, honey, salt, and pepper. Pour over beans and toss gently.
  
• Cover and refrigerate for at least 30 minutes before serving. Stir once more before serving.