15 Best Bean Salad Recipes

Mediterranean Bean Salad

A classic, refreshing salad that’s packed with flavors from the Mediterranean.

Ingredients:

• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Cooking method:

1. In a large bowl, combine chickpeas, kidney beans, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to mix.
4. Garnish with fresh parsley and serve chilled.

Southwest Black Bean Salad

This vibrant salad is infused with the spicy and smoky flavors of the Southwest.

Ingredients:

• 1 can (15 oz) of black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, diced
• 1 jalapeño, seeded and minced
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup cilantro, chopped

Cooking method:

1. In a bowl, combine black beans, corn, bell pepper, avocado, red onion, and jalapeño.
2. Whisk together lime juice, olive oil, salt, and pepper in a small bowl.
3. Drizzle dressing over the salad and toss to mix well.
4. Sprinkle with cilantro before serving.

Asian-Inspired Edamame Bean Salad

A light and nutritious salad that brings a touch of Asian flair with every bite.

Ingredients:

• 1 cup shelled edamame, cooked and cooled
• 1 red bell pepper, julienned
• 1/2 cup shredded carrots
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 1 tablespoon sesame seeds, toasted

Cooking method:

1. In a large bowl, combine edamame, bell pepper, carrots, and green onions.
2. Mix soy sauce, sesame oil, rice vinegar, and ginger in a separate bowl.
3. Pour the dressing over the salad and toss to coat.
4. Garnish with toasted sesame seeds before serving.

Tuscan White Bean Salad

This Tuscan-inspired dish is a hearty, satisfying salad that’s perfect for any occasion.

Ingredients:

• 1 can (15 oz) of cannellini beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tablespoons capers, drained
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Cooking method:

1. In a bowl, mix together cannellini beans, cherry tomatoes, red onion, and capers.
2. In another bowl, whisk olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the bean mixture and toss well.
4. Top with fresh basil before serving.

Spicy Three-Bean Salad

A fiery twist on the traditional bean salad, perfect for spice lovers.

Ingredients:

• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of garbanzo beans, drained and rinsed
• 1/2 red onion, diced
• 1 jalapeño, minced
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• Salt to taste

Cooking method:

1. Combine kidney beans, black beans, garbanzo beans, red onion, and jalapeño in a bowl.
2. Whisk lime juice, olive oil, cumin, cayenne pepper, and salt in a small bowl.
3. Pour the dressing over the beans and mix until evenly coated.
4. Chill before serving for best results.

Mexican Pinto Bean Salad

A colorful and zesty salad that brings Mexican flavors to your table.

Ingredients:

• 1 can (15 oz) of pinto beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Cooking method:

1. Combine pinto beans, corn, cherry tomatoes, and red onion in a large bowl.
2. Whisk lime juice, olive oil, chili powder, salt, and pepper in a smaller bowl.
3. Drizzle the dressing over the salad and toss until ingredients are mixed.
4. Garnish with cilantro and serve.

Thai Peanut Bean Salad

This salad combines the rich flavors of Thai cuisine with the earthiness of beans.

Ingredients:

• 1 can (15 oz) of mixed beans, drained and rinsed
• 1 cucumber, sliced
• 1/2 red bell pepper, sliced
• 1/4 cup peanuts, chopped
• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 teaspoon honey

Cooking method:

1. Mix beans, cucumber, bell pepper, and peanuts in a bowl.
2. Combine peanut butter, soy sauce, lime juice, sesame oil, and honey in a bowl and mix until smooth.
3. Pour the peanut dressing over the salad and toss to incorporate.
4. Serve chilled.

Greek Chickpea Salad

A protein-packed salad with a Greek twist, perfect for lunch or a light dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon oregano
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and feta cheese.
2. In another bowl, whisk olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to coat evenly.
4. Serve immediately or chill for later.

Curried Lentil and Bean Salad

This salad combines the warmth of curry with the heartiness of lentils and beans for a unique flavor experience.

Ingredients:

• 1 cup cooked lentils
• 1 can (15 oz) of mixed beans, drained and rinsed
• 1/2 cup diced carrots
• 1/4 cup green onions, sliced
• 3 tablespoons olive oil
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine cooked lentils, mixed beans, carrots, and green onions.
2. In a separate bowl, whisk together olive oil, curry powder, lemon juice, salt, and pepper.
3. Pour the dressing over the lentil and bean mixture and toss well.
4. Serve chilled or at room temperature.

Italian Cannellini Bean Salad

A simple yet flavorful Italian-style salad that pairs perfectly with any meal.

Ingredients:

• 1 can (15 oz) of cannellini beans, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, torn

Cooking method:

1. In a bowl, combine cannellini beans, cherry tomatoes, and red onion.
2. Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
3. Drizzle the dressing over the salad and gently toss.
4. Garnish with fresh basil before serving.