This post may contain affiliate links. For more information, read my disclosure policy.
This Bean Salad is the perfect easy side dish for any potluck. I love this recipe for the summer months because it is so quick to put together and serve! It is a classic salad recipe with a homemade dressing – you’ll love it!
Why You’ll LOVE This Recipe
I love this recipe because there are so many textures – crunchy and soft – the perfect summer potluck dish. You can make it ahead of time (it actually tastes better as it sits) and you can serve it alone or over a bed of lettuce. It’s the best lunch!
Bean salad is so perfect because you can really get a full meal from it. The beans are a great source of ported and fiber, but there are also vegetables added in! There are so many great flavors and textures mixed into one. Every summer I tack this recipe on to anything else we are serving and everyone raves about it!
Ingredients Needed
- 3 Bean Salad: Red Kidney Beans, Garbanzo Beans (also known as Chickpeas), and Cannellini Beans (white beans) – you’ll need three 15-ounce cans (canned beans are just so much easier)
- Red Onion and Celery: Add a great texture in comparison to all the beans
- Red Bell Pepper: I chop all the extra salad ingredients in to good bite size pieces
- Fresh Parsley: Fresh herbs always add an extra light taste to the recipe
- Red Wine Vinegar and Extra Virgin Olive Oil: I typically use twice as much oil to vinegar, but you could also use equal parts.
- Honey: Everything needs a bit of sweetness!
- Garlic: Make sure it’s pressed!
Variations
- Switch up the beans: you can use pinto beans or black beans if you like those better.
- Some bean salads also include green beans or wax beans – swap out one of the cans of beans for a can of green beans.
- I added Italian seasoning but you could omit and use thyme and/or oregano
How to make Bean Salad
- Drain and rinse your beans. Add all salad ingredients to a large bowl.
- Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
- Chill until ready to serve.
Expert Tips
FAQs
Store in the fridge for up to 3 days! Make sure it is covered.
Easy Bean Salad Recipe
Ingredients
Salad:
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can an garbanzo peans chickpeas, drained and rinsed
- 1 (15-ounce) can white cannelloni beans great northern beans, drained and rinsed
- ½ red onion diced small
- 4 stalks celery diced small
- 1 red pepper diced small
- ¼ cup fresh parsley chopped
Dressing:
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon honey
- 1 clove garlic pressed
- ½ teaspoon Italian seasoning
Instructions
- Add all salad ingredeints to a large bowl. Make sure that you've drained and rinsed your beans first!
- Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
- Chill until ready to serve. This tastes best after soaking a few hours and will last up to 3 days in the refrigerator.
Recipe Video
Recipe Notes
- Swap any beans (color or green beans or wax beans) for a can of the beans listed. Use your favorites.
- If you want you can use a bottled dressing – balsamic or red wine vinaigrette is best.
Excellent!
Best bean salad ever!
I had at bbq and asked for the recipe.
Can’t wait to make it😋