Everyone is going to love this classic bean salad recipe. It’s perfect for for picnics, barbecues, and make-ahead meals. Use canned beans or home-cooked beans in this easy recipe!
Finding a salad that looks good and keeps you full can be challenging. That’s why this Colorful Bean Salad is a perfect blend that will keep you satisfied for hours. It’s also an ideal recipe for BBQs, cookouts, pool days, and more!
Everything you’ll need
For the Salad:
- 1 can black beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 yellow bell pepper, diced1 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 cup fresh parsley, chopped (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste
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The Details
Step #1: Assembling the Salad
- In a large bowl, combine the black beans, chickpeas, kidney beans, and white beans.
- Add the cherry tomatoes, yellow bell pepper, and red onion to the bowl. If using, add the cilantro and parsley.
Step #2: Crafting the Perfect Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and cumin.
- Whisk until the ingredients are well emulsified, creating a smooth, rich dressing.
Step #3: Tossing the Salad
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Step #4: Serving Your Masterpiece
- Divide the salad among serving plates.Serve immediately, or pack it into containers for a convenient and delicious meal on the go.
This Colorful Bean Salad is perfect for a light lunch, a starter, or a show-stopping side dish at your next summer gathering. Enjoy the vibrant flavors and wholesome ingredients that make this salad a standout choice for any occasion!
Ridiculously Easy Bean Salad Recipe
Ingredients
- 1 can black beans drained and rinsed
- 1 can chickpeas drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can white beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1 yellow bell pepper diced
- 1 red onion chopped
- 1/4 cup fresh cilantro
- 1/4 cup fresh parsley
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp cumin
- salt and pepper
Instructions
Assembling the Salad
- In a large bowl, combine the black beans, chickpeas, kidney beans, and white beans.
- Add the cherry tomatoes, yellow bell pepper, and red onion to the bowl. If using, add the cilantro and parsley.
The Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and cumin. Season with salt and pepper to taste.
- Whisk until the ingredients are well emulsified, creating a smooth, rich dressing.
Tossing the Salad
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.