This classic bean salad is perfect for picnics, barbecues and make ahead meals. To make it, we combine beans (canned or home cooked), onion, crisp cucumber, capers, parsley, and a tangy dressing. Easy and delicious! Jump to the Bean Salad Recipe
Our Favorite Bean Salad
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.
More bean salads: Try our Kale and Bean Salad with Tahini Dressing or this Black Bean and Quinoa Salad.
Our tips for making the best bean salad
- When using canned beans, drain them and rinse under cold water before tossing with the other salad ingredients. The liquid in the can can taste a bit salty and since it has starch from the beans, it can make the salad’s dressing look murky.
- Add fresh herbs to the salad. I love fresh parsley and add a lot. Other herbs will work, too. Try basil, mint, tarragon, dill and cilantro. When adding tarragon, add to taste since it is a bit more pungent than other fine herbs.
- Add some crunch to balance the texture of the beans. We add cucumber, but celery, fennel, jicama and bell peppers are all excellent crunchy veggies to add.
- Chill the salad in the refrigerator for at least an hour before serving to allow the beans to marinate in the dressing.
- Store the salad in the refrigerator up to 4 days (maybe longer).
More easy bean salads
For more bean salads, take a look at these:
- Herby Chickpea and Cauliflower Salad
- Chickpea Salad with Lemon and Dill
- Green Bean Salad with Crispy Shallots
- Lemony White Bean Salad with Prosciutto
- Black Bean and Quinoa Salad
- Or make soup! Try our easy black bean soup or this vegetable packed white bean soup.
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