Mixed Bean Salad Recipe

Introduction

This Mixed Bean Salad is a quick, vibrant dish perfect for any meal. Packed with colorful vegetables and a tangy dressing, it’s both nutritious and flavorful. Ready in just 15 minutes, it’s an effortless way to enjoy a healthy, satisfying salad.

Ingredients

• 3 (15 oz) cans beans, drained and rinsed or 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 (60g) finely chopped fresh parsley
• 3/4 teaspoon dried oregano
• 1/4 cup (60ml) red wine vinegar
• 1/4 cup (60ml) extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoons honey or maple syrup (optional)
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon fresh ground black pepper

Instructions

1. Step 1: Drain and rinse the beans thoroughly, then add them to a large bowl.
2. Step 2: Finely chop the onion, cucumber, and parsley, then add them to the bowl.
3. Step 3: Add the drained capers and sprinkle the dried oregano over the mixture.
4. Step 4: In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, salt, pepper, and honey or maple syrup if using.
5. Step 5: Pour the dressing over the bean mixture.
6. Step 6: Toss everything gently until the salad is evenly coated.
7. Step 7: Taste and adjust salt, pepper, or sweetener as needed.
8. Step 8: Chill for 15–30 minutes before serving if desired for the best flavor.

Tips & Variations

• Use a mix of your favorite beans such as kidney, chickpeas, and cannellini for varied texture and taste.
• Add chopped bell peppers or cherry tomatoes for extra color and freshness.
• For a spicier kick, include a pinch of red pepper flakes in the dressing.
• Maple syrup is a great vegan alternative to honey for sweetness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving as the dressing may settle. It can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, you can use cooked fresh beans. Just make sure they are fully cooked and cooled before mixing to maintain the salad’s texture.

How long should I marinate the salad for best flavor?

Chilling the salad for at least 15 to 30 minutes allows the flavors to meld nicely, but it can also be served immediately if you’re short on time.

Mixed Bean Salad Recipe

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★★★★★

4.5 from 116 reviews

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

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Description

This vibrant and nutritious Mixed Bean Salad is a refreshing and healthy dish, perfect for a quick lunch or as a side for any meal. Combining a variety of beans with crisp cucumber, fresh parsley, and a tangy red wine vinegar dressing, it’s packed with flavor and texture. Ready in just 15 minutes, it’s an easy no-cook recipe that suits a range of dietary preferences and adds a colorful boost to your meal.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 3 (15 oz) cans beans (drained and rinsed) or 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 (60g) finely chopped fresh parsley
• 3/4 teaspoon dried oregano

Dressing Ingredients

• 1/4 cup (60ml) red wine vinegar
• 1/4 cup (60ml) extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoons honey or maple syrup (optional)
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon fresh ground black pepper

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Instructions

1. Prepare the beans: Drain and rinse the canned beans thoroughly under cold water to remove any excess sodium or liquid, then add them to a large mixing bowl.
2. Chop the vegetables and herbs: Finely chop the onion, cucumber, and fresh parsley, then add them to the bowl with the beans to combine all solid ingredients.
3. Add capers and oregano: Incorporate the drained capers and sprinkle the dried oregano evenly over the bean and vegetable mixture to infuse additional flavor.
4. Mix the dressing: In a small bowl, whisk together red wine vinegar, extra-virgin olive oil, Dijon mustard, fine sea salt, fresh ground black pepper, and honey or maple syrup if using, until well combined.
5. Combine salad and dressing: Pour the prepared dressing over the bean mixture in the large bowl.
6. Toss the salad: Gently toss all ingredients together until everything is evenly coated with the dressing, making sure not to mash the beans.
7. Adjust seasoning: Taste the salad and adjust salt, pepper, or sweetness by adding more salt or honey/maple syrup as desired to balance the flavors.
8. Chill before serving: For best flavor, chill the salad in the refrigerator for 15 to 30 minutes before serving, although it can be served immediately if preferred.

Notes

• Using canned beans saves time, but rinsing them reduces the sodium content.
• Additional vegetables like bell peppers or cherry tomatoes can be added for more color and texture.
• To make it vegan, simply use maple syrup instead of honey or omit the sweetener.
• This salad keeps well refrigerated for up to 3 days, making it great for meal prep.
• Chilling allows flavors to meld and intensify, enhancing the overall taste.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Keywords: mixed bean salad, bean salad recipe, healthy salad, no-cook salad, vegetarian salad, quick salad, Mediterranean salad