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This Bean Salad is the perfect easy side dish for any potluck. I love this recipe for the summer months because it is so quick to put together and serve! It is a classic salad recipe with a homemade dressing – you’ll love it!
Why You’ll LOVE This Recipe
I love this recipe because there are so many textures – crunchy and soft – the perfect summer potluck dish. You can make it ahead of time (it actually tastes better as it sits) and you can serve it alone or over a bed of lettuce. It’s the best lunch!
Bean salad is so perfect because you can really get a full meal from it. The beans are a great source of ported and fiber, but there are also vegetables added in! There are so many great flavors and textures mixed into one. Every summer I tack this recipe on to anything else we are serving and everyone raves about it!
Ingredients Needed
- 3 Bean Salad: Red Kidney Beans, Garbanzo Beans (also known as Chickpeas), and Cannellini Beans (white beans) – you’ll need three 15-ounce cans (canned beans are just so much easier)
- Red Onion and Celery: Add a great texture in comparison to all the beans
- Red Bell Pepper: I chop all the extra salad ingredients in to good bite size pieces
- Fresh Parsley: Fresh herbs always add an extra light taste to the recipe
- Red Wine Vinegar and Extra Virgin Olive Oil: I typically use twice as much oil to vinegar, but you could also use equal parts.
- Honey: Everything needs a bit of sweetness!
- Garlic: Make sure it’s pressed!
Variations
- Switch up the beans: you can use pinto beans or black beans if you like those better.
- Some bean salads also include green beans or wax beans – swap out one of the cans of beans for a can of green beans.
- I added Italian seasoning but you could omit and use thyme and/or oregano
How to make Bean Salad
- Drain and rinse your beans. Add all salad ingredients to a large bowl.
- Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
- Chill until ready to serve.
Expert Tips
FAQs
Store in the fridge for up to 3 days! Make sure it is covered.
Easy Bean Salad Recipe
Recipe Video
Ingredients
Salad:
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can an garbanzo peans chickpeas, drained and rinsed
- 1 (15-ounce) can white cannelloni beans great northern beans, drained and rinsed
- ½ red onion diced small
- 4 stalks celery diced small
- 1 red pepper diced small
- ¼ cup fresh parsley chopped
Dressing:
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon honey
- 1 clove garlic pressed
- ½ teaspoon Italian seasoning
Instructions
- Add all salad ingredeints to a large bowl. Make sure that you've drained and rinsed your beans first!
- Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
- Chill until ready to serve. This tastes best after soaking a few hours and will last up to 3 days in the refrigerator.
Recipe Notes
- Swap any beans (color or green beans or wax beans) for a can of the beans listed. Use your favorites.
- If you want you can use a bottled dressing – balsamic or red wine vinaigrette is best.
Very Good
I’ve made this twice. Family loves it! 😋
Very yummy!!! Thank you for sharing the recipe.
Wonderful recipe! Easy and we loved it! It also stored well for leftovers.
nice refreshing bean salad we enjoyed the dressing simple to prepare.will be making it again thankyou!i used less oil same amount as vinegar.
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