Name: Healthy Mixed Bean Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 cup pinto beans, rinsed and drained; 1 cup kidney beans, rinsed and drained; 1 cup black-eyed peas, rinsed and drained; 1 cup cannellini beans, rinsed and drained; 1 cucumber, diced; 1/2 red onion, finely chopped; 1/2 cup sun-dried tomatoes, chopped; 1/4 cup extra virgin olive oil; 3 tbsp red wine vinegar; 2 tbsp fresh parsley, chopped; 1 tbsp fresh mint, chopped; 1 tbsp fresh basil, chopped; Zest and juice of 1 lemon; 2 garlic cloves, minced; 1 tsp Dijon mustard; 1 tsp maple syrup; Salt and pepper, to taste

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Why You’ll Love This Recipe

This recipe is a true crowd-pleaser. It’s quick to make, requires no cooking, and offers a wholesome balance of fiber, protein, and vitamins. The combination of creamy beans, crunchy cucumber, tangy red onion, and savory sun-dried tomatoes makes every bite satisfying. The herby vinaigrette ties it all together, giving you a fresh, zesty salad that fits a variety of occasions.

Healthy Mixed Bean Salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pinto beans
Kidney beans
Black-eyed peas
Cannellini beans
Cucumber
Red onion
Sun-dried tomatoes
Extra virgin olive oil
Red wine vinegar
Fresh herbs (parsley, mint, basil)
Lemon zest and juice
Garlic
Dijon mustard
Maple syrup
Salt and pepper

Directions

Rinse and drain all canned beans, then transfer them to a large mixing bowl.
Chop cucumber, red onion, and sun-dried tomatoes, then add to the beans.
In a separate bowl, whisk together olive oil, red wine vinegar, lemon zest and juice, garlic, Dijon mustard, maple syrup, herbs, salt, and pepper.
Pour the vinaigrette over the bean mixture and toss until evenly coated.
Refrigerate for at least one hour before serving to allow the flavors to meld.

Servings and timing

Servings: Approximately 4
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Variations

Add crumbled feta or goat cheese for a creamy, tangy twist.
Swap sun-dried tomatoes with cherry tomatoes for a fresher taste.
Toss in diced avocado just before serving for extra creaminess.
Replace red wine vinegar with apple cider vinegar for a slightly sweeter flavor.
Mix in quinoa or couscous to turn this salad into a hearty main dish.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 3 days. For the best flavor, let it sit at room temperature for 10–15 minutes before serving. This dish does not require reheating and is best enjoyed chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes even better after chilling for a few hours, making it perfect for meal prep or gatherings.

Can I use dried beans instead of canned?

Absolutely. Just cook them until tender, then let them cool before using.

How do I prevent the salad from getting soggy?

Drain and rinse the beans thoroughly, and avoid overdressing the salad.

What herbs work best in this recipe?

Parsley, mint, and basil are great, but cilantro or dill can also add a fresh twist.

Can I freeze mixed bean salad?

Freezing is not recommended, as the texture of the beans and vegetables will change.

Is this salad vegan?

Yes, it is naturally vegan since the dressing is plant-based.

Can I add protein to make it a main meal?

Yes, grilled chicken, tuna, or tofu would pair nicely with this salad.

How long can it sit out at a picnic or BBQ?

It can sit out for up to 2 hours, but keep it chilled in a cooler if possible.

What can I use instead of red wine vinegar?

Lemon juice, apple cider vinegar, or white wine vinegar all work well.

Can I use only one or two types of beans?

Yes, but using a mix adds more flavor, color, and texture variety.

Conclusion

This Healthy Mixed Bean Salad is a vibrant, nutrient-packed dish that’s as versatile as it is tasty. With its mix of beans, crisp vegetables, and zesty vinaigrette, it’s a go-to recipe for quick meals, summer picnics, or wholesome side dishes. Simple to prepare yet full of flavor, it’s one salad you’ll want to make again and again.

Lily