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Mixed Bean Salad Recipe

4.9 from 80 reviews

A vibrant and hearty mixed bean salad that combines a variety of beans with fresh vegetables and zesty seasonings for a nutritious and flavorful dish perfect as a side or light meal.

Ingredients

Scale

Beans

  • 3 cans (15-ounce each) of any kind of beans, drained, thoroughly rinsed, and drained again

Vegetables and Herbs

  • 1 red bell pepper, seeded and diced
  • ½ of a red onion, minced
  • 1 medium tomato, seeded and diced
  • 1 clove garlic, minced
  • 1 handful of cilantro, chopped

Dressing and Seasoning

  • 1 teaspoon apple cider vinegar or sherry vinegar
  • Juice of 1 lime
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper, to taste

Instructions

  1. Combine Beans and Vegetables: In a large bowl, mix the drained and rinsed beans with the diced red bell pepper, minced red onion, diced tomato, minced garlic, and chopped cilantro until evenly distributed.
  2. Add Dressing and Seasoning: Pour in the apple cider or sherry vinegar, lime juice, and olive oil. Sprinkle the ground cumin, ground coriander, salt, and pepper over the mixture.
  3. Mix and Marinate: Stir everything thoroughly to combine all flavors. Taste and adjust seasoning as needed, then cover and let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld before serving.

Notes

  • You can use any combination of canned beans such as black beans, kidney beans, chickpeas, or cannellini.
  • For a spicier kick, add a pinch of cayenne pepper or diced jalapeño.
  • The salad can be refrigerated for up to 2 days; flavors will deepen with time.
  • Serve chilled or at room temperature as a side dish or light main course.
  • Ensure beans are rinsed thoroughly to reduce sodium content if using canned varieties.

Keywords: mixed bean salad, vegetarian salad, no-cook salad, healthy bean recipe, gluten free salad, easy side dish, bean salad dressing