Traditional recipes

Easy bean salad recipe

Easy bean salad recipe

  • Recipes
  • Dish type
  • Salad
  • Bean salad

An easy, delicious cold bean salad. A big hit at barbecues and picnics! Use any combination of beans you like.

30 people made this

IngredientsServes: 12

  • 1 (400g) tin kidney beans, drained and rinsed
  • 1 (400g) tin chickpeas, drained and rinsed
  • 1 (400g) tin cannellini beans, drained and rinsed
  • 1 (220g) tin water chestnuts, drained and chopped
  • 175g (6 oz) shop-bought tomato salsa
  • 2 to 4 tablespoons French dressing
  • salt and freshly ground black pepper to taste

MethodPrep:10min ›Ready in:10min

  1. In a large bowl, toss together the all ingredients. Cover, and chill until serving.

Tip:

Make your own vinaigrette for this salad if you don't want to use shop-bought French dressing!

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Reviews & ratingsAverage global rating:(26)

Reviews in English (21)

by MommyHaldeman

Used different ingredients.A great explosion of flavour. This is an excellent bean salad. I used kidney beans, green beans and chickpeas. I added flaked almonds, as another reviewer recommended. I will repeat this recipe many times down the road. I'm always looking for good side dishes.-24 Jul 2008

by ALFANN02

Something else.Since this recipe invited you to try different beans I made a typical 3 bean salad. I added a little onion and left out the water chestnuts. The unusual dressing was really the thing that was supposed to give the typical bean salad a lift over the vinegar, oil and sugar type. I wasn’t impressed. I did try some flaked almonds. Maybe mine were old but If I do make this again I would totally leave the almonds out, did nothing for it. It may be better the second day too.-24 Jul 2008

by PATTYMCNAMARA

Used different ingredients.I made some variations to this salad, such as adding more beans, using passata instead of and/or in addition to salsa. Adding some flaked almonds makes it crunchy and even more nutritious! I also found that adding mushrooms or other finely-chopped veggies flavours it nicely too.-24 Jul 2008


Easy White Bean Salad

This White Bean Salad is super quick and easy. It’s perfect on its own, served with crackers, or as a sandwich in pita bread or a wrap. You’re only 5 minutes away from delicious eats!

*Just a quick note to let you know this post is sponsored by So Delicious Dairy Free in honor of the 21-Day Dairy-free Challenge, and the Dairy-Free Menu Plan event being hosted by Go Dairy Free. I only recommend products that I love and use myself. All opinions are my own.*

As much as I love being in the kitchen and cooking up a storm, sometimes I just don’t have the time to make something elaborate. Correction – I pretty much never have time for elaborate. But, often, I can’t even piece together 30 minutes to make a meal.

I know many of you are in the same boat – can I get a show of hands please? Yup, that’s a lot of you! But I also know you are trying to be healthy and you really don’t want to reach for that frozen diet meal or yet another protein shake.

This Vegan White Bean Salad is perfect for a quick lunch, an easy dinner, or even yummy snacking throughout your day. It’s healthy, dairy free, gluten free, oil free, and delicious! Oh, and did I mention it takes only about 5 minutes?!


17 Bean Salad Recipes for Summer

This Spanish-style appetizer comes in at just under 5 minutes, but it packs a serious flavor punch. Tender, creamy lima beans are coated with extra-virgin olive oil, sherry vinegar, and a pinch of smoked paprika.

[Photograph: J. Kenji López-Alt]

The advantages of bean salads are many—they're nutritious, economical, and easy to prepare, and they'll keep well in the refrigerator for days. The primary downside is that they're usually boring. Even the phrase "bean salad" doesn't feel particularly inspirational you don't generally expect it to be followed up with "Yay!" or "Can't wait for that bean salad!"

But to make a bean salad that's both practical and crave-able is easier than you might think. Cook your beans well, prioritize setting up contrasts in texture and flavor, and, whatever you do, don't skimp on the vinaigrette! Beans readily soak up liquid, so they often require more (and more intensely flavored) dressing.

Ready to get cooking? Keep scrolling for 17 bean salads that you'll truly look forward to eating, including a smoky chickpea salad with bacon and Cotija, a simple pairing of plump cranberry beans and tender poached salmon, and a few seasonally suitable salads using crunchy fresh green beans.


Bean salads are my go to when entertaining (especially during the summer). I also find myself making them for make ahead meals throughout the week. This simple bean salad is versatile and can be made with whatever beans you have in your pantry. Use canned or home cooked (see our recipes for how to cook black beans and how to cook chickpeas).

In our photos, we’ve used chickpeas, pinto beans and black beans. For a more traditional three bean salad, you could swap in kidney beans and canned or blanched green beans for the black beans and pinto beans. Or make it a five bean salad and just add them! As I said, this salad is very versatile. Simply use what you have in your kitchen.

I love keeping the flavors in this salad light and so the dressing only requires a quick whisk of red wine vinegar, olive oil, mustard, salt, pepper, and a bit of dried herbs. I use dried oregano, but a blend like Italian seasoning or Herbes de Provence would work nicely, too.


Easy Three Bean Salad

Three Bean Salad is a classic salad that is perfect for outdoor gatherings and potluck dinners. So easy to put together, you won’t need to go to the deli to buy this easy to make salad.


This recipe is so easy to put together, you don’t even need to cook this recipe. Three bean salad has been around for a long time. It was a dish that everyone would make in a flash because chances have you had these beans already in your pantry. I love this salad because you don’t need to go to the store to make it. We won’t even discuss that often pre-made salads are packed full of ingredients you can’t pronounce. If you don’t have the exact beans listed in this recipe, you can use what you do have. I have used garbanzo beans in place of the wax beans a few times, and it is just as good.

This recipe is just three cans of beans, chopped white onions, and celery. You could add in chopped bell peppers, green onions, or even some fresh herbs to add some variety. This dish is best when made the day ahead. Who doesn’t love dishes where you can make them a day or two ahead of time, and they actually get better? Three bean salad is perfect for your next gathering.


Easy vegan bean salad (that even your meat loving friends will adore!)

It was a beast. Fortunately the bean salad wasn't.

So we just drank more wine instead.

Then a few days later, to my complete surprise and joy, I came home to a put together and WORKING BBQ - in one piece! My husband had put it together. Again, I was in complete awe. especially because he seemed to think it was no big deal.

It was a big deal.

We use the BBQ quite a bit and seem to need a new one every few years.

Maybe because he doesn't drink wine.

I continue to be in awe of those that can put things together so easily. And hope I am never again charged with that task. Because my perfect world is one of NO assembly required.

I love this easy side salad with a quick BBQ meat like pork steak (pictured above)! It's the fastest and easiest salad around to take along to a summer BBQ, potluck or picnic. And if you are vegan, then just skip the meat, of course!

The moral of the story is: don't drink wine WHILE you are putting together a BBQ - wait until afterwards. Oh, and make sure you have easy side dishes like this Easy Bean Salad on hand! We may not have had BBQ that night, but at least we did eat this 5 minute protein rich salad.


Makes 10 Servings

  • cooked or canned kidney beans, rinsed and drained (1 1/2 cups)
  • cooked or canned pinto beans, rinsed and drained (1 1/2 cups)
  • cooked or canned black-eyed peas, rinsed and drained (1 1/2 cups)
  • frozen lima beans, thawed or cooked or canned lima beans, rinsed and drained (1 10-ounce package or 1 1/2 cups)
  • frozen corn, thawed, or cooked fresh corn, chilled (1 cup)
  • large red bell pepper, diced (1)
  • medium red onion, diced (1/2)
  • low-fat or fat-free Italian salad dressing (1/2 cup)
  • salt (1/2-1 tsp.)
  • ground black pepper (1 tsp.)

Ingredients

To make this easy bean salad with a Mediterranean twist, you need the following ingredients:

  • Pinto beans: You can use canned beans. It's always best to use organic ones with no added salt or sugar.
  • Red kidney beans: Canned beans work as long as they don't have too much sodium.
  • Navy beans: While you can use homemade cooked beans, it's also possible to use canned beans.
  • Red onion: Adds a nice crunch and zing to the flavor.
  • Parsley: Some herb would add nice flavor to the salad.
  • Mint: Adds freshness and flavor.
  • Marinated artichoke: I love adding marinated artichokes to salad. These make the salad so tasty!
  • Olives: You can use green or black olives.

And for the dressing you just need lemon, vinegar, olive oil, garlic and spices such as oregano and sumac.

This is such a versatile salad recipe and you can modify the ingredients to you liking. We'll talk more about the additions and modifications below.


Give your canned tuna and bean salad some necessary bite with thinly sliced red onion.

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If you can’t find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they’ll cook a lot faster, so give the ham a 30-minute head start.

This is one of our favorite easy white bean recipes: Toss cooked beans with red onion and a lemony cumin dressing, then wrap in lettuce or pile on crackers.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Easy Uruguayan Bean Salad

Have you ever come across a recipe that was so simple you thought there was no way it could be good?

That’s like this Uruguayan Bean Salad recipe.

So, if you are looking for easy Uruguayan recipes, here is a very easy one that IS indeed good. In fact, it’s *super* good.

This is definitely going to be my new go-to side dish for tacos, fajitas, and pretty much anything that has that south-of-the-border flavor.

Like I said, it’s simple to put together. I wanted to make this with fava beans, but, alas, I could not find any. I’m kind of obsessed with fava beans since we got back from Greece (more on that later!), so I was disappointed that I couldn’t find anywhere in my local markets.

I decided to go with butter beans for this, which taste like heaven and totally rock in this South American salad.

The internet tells me that “poronto beans” are traditional for this Uruguay side dish, but I don’t even know what that is so I’m guessing you might not either. They seem to be small brown beans, similar to kidney beans.

I guess what I’m saying is you could make this with fava beans, butter beans, kidney beans, poronto beans, or just about whatever you like. Sometimes we have to get creative with ingredients, right?

This is one of those dishes that gets better the longer you let it sit in your fridge, so if you can remember to make it ahead of time I’d highly recommend doing so. If not, it will still be good. Either way, just make it.


Watch the video: Easy Three Bean Salad (November 2021).