Name: Crunchy Bean Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) white beans, rinsed and drained; 1 long English cucumber, sliced; 1 small red onion, finely chopped; 2 cups cherry tomatoes, halved; 1 yellow bell pepper, seeded and diced; 1 red bell pepper, seeded and diced; 1/3 cup pitted kalamata olives, halved; 1/3 cup fresh parsley, chopped; 1/2 bunch fresh dill, chopped; 1/3 cup freshly shaved parmesan cheese; 1/4 cup mayonnaise; 1/4 cup Greek yogurt; 2 cloves garlic, minced; Zest and juice of 1 large lemon; 1 teaspoon apple cider vinegar; 1 tablespoon honey; Salt and ground black pepper, to taste

Jump to Recipe

If you’re craving something fresh, flavorful, and packed with a delightful texture, you have to try this Crunchy Bean Salad. It’s a vibrant medley of crisp vegetables, creamy white beans, tangy herbs, and a luscious lemony dressing that perfectly balances creaminess and zest. Each bite bursts with freshness and crunch, making it an irresistible dish you’ll want to keep coming back to, whether as a light lunch, a side for dinner, or a party-ready salad that’ll impress guests effortlessly.

Crunchy Bean Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Crunchy Bean Salad lies in its simple yet carefully chosen ingredients. Each one brings something special to the table, from the creamy beans to the crisp cucumbers and bright bell peppers, all tied together by fresh herbs and a zesty dressing that wakes up your taste buds.

White beans (2 cans, 15oz each): Well-rinsed and drained, they provide a creamy base that’s rich in protein and fiber.
English cucumber (1 long, sliced): Adds cool crunchiness and a refreshing bite.
Red onion (1 small, finely chopped): Offers mild pungency and color contrast with a touch of sharpness.
Cherry tomatoes (2 cups, halved): Juicy bursts of sweetness and vibrant color brighten the salad.
Yellow bell pepper (1, seeded and diced): Brings a sweet crunch and sunny hue.
Red bell pepper (1, seeded and diced): Adds another layer of sweetness and vivid red tone.
Kalamata olives (1/3 cup, pitted and halved): Lends a briny depth and Mediterranean flair.
Fresh parsley (1/3 cup, chopped): Light, bright herbaceousness that freshens every forkful.
Fresh dill (1/2 bunch, chopped): Infuses subtle aromatic notes that complement the veggies beautifully.
Parmesan cheese (1/3 cup, freshly shaved): Adds a nutty, savory richness for an extra flavor boost.
Mayonnaise (1/4 cup): Creates creamy indulgence for the dressing without overpowering.
Greek yogurt (1/4 cup): Adds tang and smooth texture with a touch of healthful creaminess.
Garlic cloves (2, minced): Essential pungency that wakes up the dressing.
Lemon zest and juice (1 large lemon): Brings bright acidity and fresh citrus aroma that ties everything together.
Apple cider vinegar (1 teaspoon): Adds gentle sharpness and depth to the dressing.
Honey (1 tablespoon): Balances the acidity with a hint of floral sweetness.
Salt and ground pepper (to taste): Season perfectly to enhance all the natural flavors.

How to Make Crunchy Bean Salad

Step 1: Prep the beans

Start by rinsing and draining your white beans thoroughly. It’s important to remove any canned liquid for a cleaner flavor and better texture. Once drained, place the beans in a large mixing bowl; they’ll serve as the hearty foundation of your Crunchy Bean Salad.

Step 2: Chop the veggies

Next, prepare all your vegetables. Slice the English cucumber, finely chop the red onion, halve the cherry tomatoes, and dice the yellow and red bell peppers. Toss all these colorful, crunchy elements into the bowl with the beans. This step really brings vibrant texture and freshness to the salad.

Step 3: Add the cheese and olives

Now, add the halved Kalamata olives and freshly shaved Parmesan cheese. The olives provide a savory punch with a briny complexity, while the Parmesan adds a nuttiness that elevates the salad’s richness without weighing it down.

Step 4: Mix the dressing

In a separate smaller bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lemon zest, lemon juice, apple cider vinegar, and honey. Don’t forget to season with salt and pepper here. This creamy, tangy dressing perfectly complements the crunchy vegetables and tender beans, creating a harmonious flavor blend.

Step 5: Combine and toss

Pour the dressing over the bean and veggie mixture. Use a large spoon to gently toss everything together until all ingredients are evenly coated. This ensures every bite of your Crunchy Bean Salad is bursting with balanced flavor and delightful creaminess.

Step 6: Final touches

Finish by folding in the chopped fresh parsley and dill. These herbs brighten the salad with fresh, aromatic notes and add a lovely green pop of color. Your salad is now ready to serve or chill for a bit to let the flavors meld wonderfully.

How to Serve Crunchy Bean Salad

Garnishes

Top your Crunchy Bean Salad with extra shaved Parmesan and a sprinkle of fresh herbs like parsley and dill for a beautiful presentation and even more flavor depth. A little extra crunch from toasted pine nuts or pumpkin seeds can add a delightful finishing touch.

Side Dishes

This salad pairs wonderfully alongside grilled chicken, fish, or even crispy falafel. Its fresh, vibrant qualities balance out richer, heavier main dishes, making it a perfect side for summer barbecues or light weeknight dinners.

Creative Ways to Present

For a party, serve your Crunchy Bean Salad in individual lettuce cups or hollowed-out bell peppers for a fun, bite-sized presentation. You can also layer it in a glass jar for a colorful, make-ahead picnic or lunch option.

Make Ahead and Storage

Storing Leftovers

Keep your Crunchy Bean Salad in an airtight container in the refrigerator for up to 3 days. It actually tastes better the next day as the flavors mingle and deepen, but be sure to give it a gentle stir before serving again.

Freezing

Because of the fresh vegetables and creamy dressing, freezing isn’t recommended for this salad. The texture and flavor could suffer after thawing, leaving you with a watery and less appetizing dish.

Reheating

This salad is best enjoyed chilled or at room temperature and does not require reheating. If you prefer it less cold, just let it sit out for about 15 minutes before serving for the flavors to open up beautifully.

FAQs

Can I use other types of beans for the Crunchy Bean Salad?

Absolutely! While white beans are traditional here for their creaminess, you can experiment with chickpeas, black beans, or cannellini beans depending on your preference and what’s available.

Is the dressing dairy-free?

The dressing in this recipe contains both mayonnaise and Greek yogurt, which are dairy-based. However, you can substitute with dairy-free yogurt and vegan mayo to make it suitable for lactose-intolerant or vegan diets.

How long will the salad keep in the fridge?

You can store the Crunchy Bean Salad in the refrigerator for up to 3 days. After that, the fresh vegetables may start to lose their crispness and the flavors might not be as vibrant.

Can I prepare any parts of this salad in advance?

Yes! You can rinse and drain the beans, chop the vegetables, and even prepare the dressing a day ahead. Just keep the dressing separate until you’re ready to toss everything together the day you plan to serve.

What should I pair the Crunchy Bean Salad with for a complete meal?

This salad pairs beautifully with grilled proteins like chicken, fish, or tofu, and works wonderfully as part of a picnic spread with crusty bread and cheeses for a balanced and satisfying meal.

Final Thoughts

This Crunchy Bean Salad is truly one of those dishes that feels like a warm hug on a plate — fresh, satisfying, and vibrant with flavor and texture. I encourage you to try it soon and make it your own by playing with those crunchy veggies and bright herbs. Once you taste it, I’m sure it will become a go-to favorite in your recipe rotation just like it is in mine.

Crunchy Bean Salad Recipe

★★★★★

5.1 from 24 reviews

Author: anna
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and crunchy bean salad packed with fresh vegetables, herbs, creamy dressing, and a delightful combination of flavors. This salad is perfect as a light lunch, side dish, or a healthy snack, featuring white beans, cucumbers, bell peppers, cherry tomatoes, olives, fresh parsley, dill, and a zesty lemon-parmesan dressing.

Instructions

Prep the beans: Rinse and thoroughly drain the white beans to remove excess liquid and keep the salad fresh and light. Transfer them into a large mixing bowl.
Chop the veggies: Slice the cucumber, finely chop the red onion, halve the cherry tomatoes, and dice both the yellow and red bell peppers. Add all these vegetables to the bowl with the beans.
Add the olives and herbs: Halve the kalamata olives and chop the fresh parsley and dill finely. Add these to the vegetable and bean mixture for added flavor and freshness.
Add the cheese: Gently fold in the freshly shaved parmesan cheese to the salad mixture, enhancing it with a creamy and savory note.
Make the dressing: In a separate bowl, combine the mayonnaise, Greek yogurt, minced garlic, lemon zest and juice, apple cider vinegar, honey, and season with salt and freshly ground black pepper. Whisk until smooth and well blended.
Add the dressing: Pour the dressing over the salad ingredients and gently stir to combine all flavors evenly throughout the salad.
Serve: Garnish with additional freshly shaved parmesan cheese and a sprinkle of chopped fresh herbs if desired. Serve the crunchy bean salad chilled or at room temperature as a refreshing side or light meal.

Notes

For extra crunch, you can add toasted pine nuts or slivered almonds.
This salad tastes best if allowed to sit for at least 30 minutes to let the flavors meld.
Use low-fat mayonnaise or Greek yogurt to reduce calories.
The salad can be prepared a few hours in advance and refrigerated.
Adjust lemon juice and seasoning to taste, depending on your preference.
Gluten-free and vegetarian-friendly.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean