Super Easy Dense Bean Salad Recipe
A quick, no-cook bean salad recipe made with five kinds of canned beans, fresh veggies, and a tangy homemade dressing, ready in 10 minutes and even better the next day!
Servings: 16 Servings
Calories: 48kcal
Ingredients
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Sugar see below for sweetener alternatives
- ¼ cup Apple Cider Vinegar
- 1 Tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 can (19 oz) Chickpeas drained and rinsed
- 1 can (19 oz) Pinto Beans drained and rinsed
- 1 can (19 oz) Red Kidney Beans drained and rinsed
- 1 can (14 oz) Green Beans drained and rinsed
- 1 can (14 oz) Yellow Wax Beans drained and rinsed
- 1 large Red Bell Pepper diced
- 1 medium Red Onion diced
Instructions
- In a small bowl, whisk together the extra virgin olive oil, sugar, apple cider vinegar, lemon juice, dijon mustard, onion powder, salt, and pepper until smooth.
- In a large bowl, combine the drained and rinsed chickpeas, pinto beans, kidney beans, green beans, and wax beans, along with the diced red pepper and red onion. Pour the dressing over the bean mixture and toss until everything is evenly coated.
- Serve immediately or refrigerate for 30 minutes before serving (for the best flavor). Store leftover bean salad in an airtight container in the fridge for up to 5 days.
Notes
- Sugar: Alternative sweeteners such as honey, pure maple syrup, or ___ can be used.
- Bean Swaps: Almost any kind of bean works for this recipe, but here are our favorite swaps. Swap chickpeas for white cannellini beans, pinto beans for black beans, and wax beans for more green beans.
- Use Fresh Green & Wax Beans: Instead of using canned green and wax beans, you can use fresh, if you prefer. To use fresh beans, blanch them in boiling water for 2-3 minutes and cool them completely in ice water before draining, chopping and adding to the salad.
- Be sure to drain and rinse the beans. Draining and rinsing the beans removes the starchy canned liquid that will make this salad taste grainy and muddy if not removed.
- If storing for a few days in the fridge, stir the salad before serving to redistribute the dressing.
Nutrition
Serving: 1serving | Calories: 48kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 150mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 322IU | Vitamin C: 14mg | Calcium: 3mg | Iron: 0.1mg
