This Mixed Bean Salad is a vibrant dish that combines fresh vegetables, mixed beans, a drizzle of olive oil and some of your favourite herbs! It is one of the easiest, most satisfying salad recipes that can be enjoyed all year round! Serve for lunch, or as a side dish for dinner or healthy snack anytime throughout the day.
Easy Mixed Bean Salad
Naturally, I absolutely LOVE salads. I eat them whether it’s a warm, sunny summer day or a brick cold winter evening. I eat them whether I’m trying to shed a few pounds, or simply just enjoying life. This mixed bean salad is colorful, healthy, with plenty of flavour and texture.
I love experimenting with foods and if you’ve ever been around me when ordering food, you know I am the customization QUEEN (my friends and family know what I’m talking about, haha)! With that being said, it only makes sense that this fresh vegetable, corn, and bean salad is one of my faves! It combines some of my favourite, and not so favourite foods into a well balanced, meal of perfection!
Here’s Why You’ll Love this Mixed Bean Salad Recipe
- Simple – this recipe uses canned beans, veggies, a simple herb blend and olive oil, making it a simple tasty salad!
- Customizable – if you prefer pinto beans over black beans, feel free to swap it out, or any of the ingredients for your favourites!
- Quick and Easy – ready in less than 30 minutes, which means you’re in and out of the kitchen in no time.
- Healthy – this protein-rich mixed bean salad is packed with fresh vegetables and herbs for a wholesome, low-fat meal that’s packed with nutrients.
What’s Needed to Make This Recipe (Kitchen Tools and Equipment)
- Large Bowl – use this to mix the ingredients for your marinated bean salad.
Ingredients and Ingredient Notes
- Bell Peppers – tri-colour, any combination, diced.
- Cucumbers – diced.
- Celery – diced.
- Tomatoes – seeds removed, diced.
- Green Onions – sliced.
- Red Onion – diced.
- Whole Corn Kernels – drained.
- Red Kidney Beans – rinsed and drained.
- Black Beans – rinsed and drained.
- Chickpeas – rinsed and drained.
- Seasoning – I use Italian Seasoning (the Club House Brand [McCormick]), black pepper and salt.
- Sugar – this may come as a surprise but adding a bit of sweetness helps to mellow out some of the briny, savoury taste of the salad.
- Olive Oil – this is the base of the impromptu vinaigrette/dressing.
- Fresh Parsley – finely chopped for garnish.
- Lemon Juice – this adds a bright citrus flavor to the salad.
How to Make Mixed Bean Salad
Combine Beans and Vegetables – combine chickpeas, red kidney beans, black beans, corn, celery, bell peppers, cucumbers, tomatoes, red onions and green onions in a large bowl. Toss or stir well so that all ingredients are well-combined.
Season – with Italian seasoning, sugar, black pepper and salt if needed, olive oil and lemon juice.
Garnish and Chill – garnish with fresh parsley and another squeeze of fresh lemon juice if desired and refrigerate for at least 30 minutes and serve!
Recipe Notes and Tips for Success
- Rinse your canned beans. This removes excess sodium so you can season them however you’d like.
- Remember to drain excess liquid from each ingredient. Ensure you strain your vegetables & beans thoroughly, especially tomatoes; you do not want a soggy salad! It also helps to keep your salad fresh and crunchy if you have leftovers!
- Add as many varieties of beans as you’d like. This works as a four bean salad, five bean salad, six bean salad and so on.
- Taste test. You may need to add more Italian seasoning, olive oil, salt etc. depending on your quantities and taste preferences.
- Allow the flavours to Infuse. Once the ingredients are combined and refrigerated for at least 30 minutes, the flavours will infuse and blend, so do not over-season!
- Keep the salad refrigerated. If not serving immediately, be sure to toss or stir well before serving.
Recipe Substitutions and Tips
- Beans – I do acknowledge that not everyone likes beans or some prefer one type of bean over another (pinto over black, red kidney over chickpeas, etc.). So I say feel free to sub in any beans you personally enjoy, and omit any that you don’t! Cannellini beans, green beans, black beans, lentils, peas and garbanzo beans would be yummy too. I’ve tried this recipe a million different ways and it ALWAYS tastes great!
- Dried Beans – I prefer canned beans because it makes this recipe so much easier but you can also use dried beans and just prepare them on the stove or in a pressure cooker.
- Fresh Herbs – try basil or mint if parsley isn’t your thing.
- Spice – another great thing about this salad is you can spice it up with some jalapeños and red chili peppers.
- Mediterranean Bean Salad – add feta cheese and swap the Italian seasoning for Greek seasoning.
- Add-Ins – try adding avocado, some cheese, olives, pickles or capers.
Serving Suggestions and Tips
Add protein like grilled chicken, tuna or hard boiled eggs to make this hearty side dish into a meal.
Can I Make Mixed Bean Salad Ahead of Time?
Yes. This bean salad recipe needs to be made at least 30 minutes before you plan to serve it. Otherwise, you can make it up to 3 days in advance. The beans will marinate and it will taste even better!
Store the leftover salad in an airtight container in the fridge and consume it within 3 days. After that, the veggies will get soggy.
Frequently Asked Questions (FAQs)
Yes. Freeze it within one day of preparing it so it can keep for up to 3 months.
Canned beans are pre-cooked so they can be eaten cold or at room temperature. Just rinse them, drain them and enjoy.
That depends on what the qualifications are. Garbanzo beans are high in fiber, protein and iron. Black beans are rich in antioxidants.
Interested in more Salad or Bean Recipes? Check These Out!
- Pesto Orzo Salad
- Orzo Salad with Sundried Tomatoes and Feta
- Jerk Chicken Cobb Salad with Honey Mustard Dressing
- Vegetable & Quinoa Salad w/ Herb & Olive Oil Dressing
- Jamaican Red Peas Soup
- Jamaican Stew Peas
- Jamaican Rice and Peas
- Avocado Salad Recipe
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Vegetable and Bean Salad
- Large Serving Bowl
- 1 cup Bell Peppers tri-colour, any combination, diced
- 1 cup Cucumbers diced
- 1 cup Celery diced
- 1 cup Tomatoes seeds removed, diced
- ⅓ cup Green Onions sliced
- ½ cup Red Onion diced
- 1 cup Whole Corn Kernels drained
- 1 cup Red Kidney Beans rinsed and drained
- 1 cup Black Beans rinsed and drained
- 1 cup Chickpeas rinsed and drained
- 3 tbsp Italian Seasoning I used the Club House Brand (McCormick)
- 1 tbsp Sugar
- 1 tsp Black Pepper
- 1/4 tsp Salt more or less to taste
- 3 tbsp Olive Oil
- Fresh Parsley finely chopped for garnish
- Squeeze of Lemon Juice
- Combine chickpeas, red kidney beans, black beans, corn, celery, bell peppers, cucumbers, tomatoes, red onions and green onions in a large bowl. Toss or stir well so that all ingredients are well-combined.
- Season with Italian seasoning, sugar, black pepper and salt if needed, olive oil and lemon juice.
- Garnish with fresh parsley and another squeeze of fresh lemon juice if desired and refrigerate for at least 30 minutes and serve!
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.