Ridiculously Simple Bean Salad

This basic bean salad is ideal for picnics, barbecues and make forward meals. To make it, we mix beans (canned or dwelling cooked), onion, crisp cucumber, capers, parsley, and a tangy dressing. Simple and scrumptious! Soar to the Bean Salad Recipe

Watch The Video

Easy Bean Salad Recipe Video

Our Favourite Bean Salad

Bean salads are my go to when entertaining (particularly through the summer season). I additionally discover myself making them for make forward meals all through the week. This easy bean salad is flexible and could be made with no matter beans you’ve got in your pantry. Use canned or dwelling cooked — see our recipes for cook dinner black beans and cook dinner chickpeas.

Ingredients for bean salad (beans, onion, cucumbers and parsley)

In our images, we’ve used chickpeas, pinto beans and black beans. For a extra conventional three bean salad, you may swap in kidney beans and canned or blanched inexperienced beans for the black beans and pinto beans. Or make it a 5 bean salad and simply add them! As I stated, this salad could be very versatile. Merely use what you’ve got in your kitchen.

I really like holding the flavors on this salad gentle and so the dressing solely requires a fast whisk of purple wine vinegar, olive oil, mustard, salt, pepper, and a little bit of dried herbs. I exploit dried oregano, however a mix like Italian seasoning or Herbes de Provence would work properly, too.

Serving the Bean Salad

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

Our suggestions for making the most effective bean salad

  1. When utilizing canned beans, drain them and rinse underneath chilly water earlier than tossing with the opposite salad elements. The liquid within the can can style a bit salty and because it has starch from the beans, it will possibly make the salad’s dressing look murky.
  2. Add contemporary herbs to the salad. I really like contemporary parsley and add so much. Different herbs will work, too. Strive basil, mint, tarragon, dill and cilantro. When including tarragon, add to style because it is a little more pungent than different fantastic herbs.
  3. Add some crunch to steadiness the feel of the beans. We add cucumber, however celery, fennel, jicama and bell peppers are all glorious crunchy veggies so as to add.
  4. Chill the salad within the fridge for at the very least an hour earlier than serving to permit the beans to marinate within the dressing.
  5. Retailer the salad within the fridge as much as 4 days (perhaps longer).
Salad with beans, cucumbers, onion, and parsley

Simpler bean salads

For extra bean salads, check out these:

Bean Salad with Cucumbers, Parsley, and Onion

Ridiculously Simple Bean Salad

The beans you select to make use of for this easy bean salad is as much as you. Each canned or dwelling cooked beans will work. When utilizing canned, drain and rinse the beans first earlier than including to the salad.

Makes about 6 cups

Watch Us Make the Recipe

You Will Want

For the Salad

3 (15-ounce) cans 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 contemporary parsley, see notes

3/4 teaspoon dried oregano, see notes

For the Dressing

1/4 cup (60 ml) purple wine vinegar

1/4 cup (60 ml) extra-virgin olive oil

1 teaspoon Dijon mustard

1 to 2 teaspoons honey or maple syrup, optionally available

3/4 teaspoon fantastic sea salt, plus extra to style

1/4 teaspoon contemporary floor black pepper


    Add chopped onions to a small bowl and canopy with chilly water. Put aside for five minutes, drain, after which rinse. This step helps to take away among the “uncooked” taste of the onion in order that it doesn’t overpower the salad.

    In the meantime, within the backside of a big bowl, whisk collectively the vinegar, olive oil, mustard, salt and pepper. Style the dressing after which regulate with extra salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to steadiness out the vinegar.

    Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss properly, cowl and chill within the fridge at the very least 1 hour to permit the beans to marinate within the dressing.

    The salad will hold saved in an hermetic container within the fridge as much as 4 days.

Adam and Joanne’s Ideas

  • In our images, we now have used chickpeas, black beans and pinto beans. You should utilize these or different cooked or canned beans for the salad.
  • Honey/Maple Syrup: Relying on the vinegar you employ, you may discover the dressing a bit too vinegary. To steadiness this out, merely whisk in a bit sweetener like honey or maple syrup.
  • Recent herbs: Parsley is basic on this salad, however different fantastic herbs work properly, too. Strive basil, mint, dill, cilantro or tarragon. When utilizing tarragon, use a bit lower than what known as for within the recipe above because it has a stronger taste.
  • Dried herbs: I take pleasure in dried oregano on this salad, however different herb blends will work properly. Strive an Italian, Mediterranean or French dried spice mix (like Herbes de Provence).
  • Vitamin Info: The diet details supplied under are estimates. We now have used the USDA database to calculate approximate values.

When you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Fb! Discover us: @inspiredtaste

Vitamin Per Serving: Serving Measurement about 1/2 cup / Energy 135 / Whole Fats 6.3g / Saturated Fats 0.8g / Ldl cholesterol 0mg / Sodium 343.5mg / Carbohydrate 16g / Dietary Fiber 4.3g / Whole Sugars 3.2g / Protein 4.7g

AUTHOR: Adam and Joanne Gallagher

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