Bean Salad Recipe
This easy bean salad recipe is hearty, fresh, and made with kidney beans, white beans, chickpeas, crisp cucumbers, marinated artichokes, sun-dried tomatoes, herbs, cheese, and a tangy Dijon vinaigrette. It’s perfect for make-ahead lunches, cookouts, potlucks, and easy no-cook sides.
Servings: 6 servings
Ingredients
Salad
- 15.5 ounces canned dark red kidney beans drained and rinsed
- 15.5 ounces canned white beans drained and rinsed
- 15.5 ounces canned chickpeas drained and rinsed
- 1 cup marinated artichoke hearts drained and chopped
- ½ cup oil-packed sun-dried tomatoes drained and sliced
- 2 whole mini cucumbers sliced
- ½ cup crumbled feta or grated parmesan
- ½ cup chopped fresh parsley and basil
Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced shallot
- 2 teaspoons honey
- 1½ teaspoons Dijon mustard
- ½ teaspoon coarse kosher salt
- ½ teaspoon dried oregano
- Black pepper to taste
Instructions
- Add the kidney beans, white beans, chickpeas, artichoke hearts, sun-dried tomatoes, cucumbers, cheese, parsley, and basil to a large mixing bowl.
- In a separate small bowl or measuring cup, whisk together the olive oil, red wine vinegar, lemon juice, shallot, honey, Dijon mustard, kosher salt, oregano, and black pepper until combined.
- Pour the dressing over the bean mixture and toss until everything is evenly coated.
- Let the salad sit for at least 20–30 minutes before serving so the beans can soak up the dressing and the flavors can come together.
- Before serving, stir well and taste. Add more salt, lemon juice, or red wine vinegar as needed.
Video
Notes
- Cannellini beans, great northern beans, or navy beans all work well for the white beans.
- Feta gives the salad a tangier, brinier finish. Parmesan makes it more savory and nutty.
- The salad tastes best after it has had time to sit, but don’t skip the final taste before serving. Beans soak up dressing as they rest and may need a little extra salt or acid.
- If making this ahead, the cucumbers will soften slightly as they sit, but still hold up well.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Stir before serving and refresh with a little lemon juice, vinegar, olive oil, or salt if needed.
- Do not freeze.
Nutrition
Serving: 1cup | Calories: 417kcal | Carbohydrates: 44g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 903mg | Potassium: 828mg | Fiber: 12g | Sugar: 4g | Vitamin A: 960IU | Vitamin C: 25mg | Calcium: 197mg | Iron: 5mg