Bean salad Recipe

American · Salad · 15 min total

A refreshing and protein-packed salad made with a mix of beans, crisp vegetables, and a tangy vinaigrette. Perfect for a light lunch or a side dish.

Ingredients

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) green beans, drained and rinsed
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine kidney beans, chickpeas, green beans, red onion, celery, red bell pepper, and parsley.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper.
3. Pour the dressing over the bean mixture and toss gently to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Tips

• For best flavor, let the salad marinate in the refrigerator for a few hours or overnight.
• Add diced avocado or crumbled feta cheese just before serving for extra richness.
• This salad keeps well in the refrigerator for up to 3 days.

More about Bean salad →