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Mixed Bean Salad

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A vibrant and easy-to-make Mixed Bean Salad that celebrates fresh flavors and colors.

Ingredients

Scale
  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp lemon zest
  • Juice of one lemon (about 3–4 tbsp)
  • 1 garlic clove, minced
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped mint
  • 2 tbsp finely chopped basil
  • 3/4 tsp salt
  • Cracked black pepper to taste
  • 1 can (15 oz) pinto beans
  • 1 can (15 oz) kidney beans
  • 1 can (15 oz) black-eyed peas
  • 1 can (15 oz) cannellini beans
  • 1/2 English cucumber, diced
  • 1 medium red onion, finely chopped
  • 6 sun-dried tomatoes, in oil

Instructions

  1. Prepare your beans: Open all your canned beans and rinse them under cold water to remove excess sodium. Drain them well and set them aside.
  2. Chop those veggies: Dice your cucumber and red onion. The cucumber should be in bite-sized pieces, while the onion should be finely chopped.
  3. Make the dressing: In a bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, lemon zest, minced garlic, dijon mustard, and maple syrup.
  4. Combine everything: In a large bowl, combine the rinsed beans, diced cucumber, chopped onion, and sun-dried tomatoes. Pour the dressing over and mix gently.
  5. Add fresh herbs and seasoning: Toss in the parsley, mint, and basil. Sprinkle with salt and cracked black pepper, mixing until evenly coated.
  6. Let it rest: Cover and refrigerate for at least 30 minutes before serving.
  7. Serve and enjoy: Give it a final stir, taste, and adjust seasoning if needed. Serve in a large bowl or plate individually.

Notes

Great as a side dish or light main course. Add crumbled feta or croutons for extra texture.

Nutrition

Keywords: mixed bean salad, healthy salad, vegan recipe, easy salad, summer recipe

Find it online: https://basilboard.com/minute-mixed-bean-salad-weeknight-meal-prep/