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–+ servings
overhead view of Easy Bean Salad in spoon held up over salad

Easy Bean Salad

This Easy Bean Salad is made with a colorful blend of beans and crisp veggies, tossed in a delicious homemade sweet and tangy dressing.
5 from 1 vote
Author: Julianne
Servings 8
Print Pin
PREP 15 minutes
TOTAL 15 minutes

Ingredients
 

For the Salad

  • 15 ounce can cannellini beans, drained and well rinsed
  • 15 ounce can chickpeas, drained and well rinsed
  • 15 ounce can dark red kidney beans, drained and well rinsed
  • 1 cup Persian or English cucumber, quartered
  • 1 red bell pepper, diced
  • ½ cup red onion, sliced
  • 2 tablespoons fresh mint, parsley or both, chopped

For the Dressing

Instructions
 

  • Add the dressing ingredients to a bullet blender cup.
  • Pulse until well blended and emulsified. Alternatively, you can use a bowl and a whisk instead. Add all the dressing ingredients into the bowl, then slowly whisk in the olive oil and continue whisking until well combined. Set the dressing aside while you assemble the salad.
  • Add the 3 different beans, cucumber, red bell pepper, red onion and mint and/or parsley to a mixing bowl.
  • Pour the dressing over the top and toss to combine.
  • Chill the salad in the fridge for at least 30 minutes until you are ready to serve it.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Salad
Cuisine American
Calories 286kcal
Nutrition Facts
Easy Bean Salad
Amount per Serving
Calories
286
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Carbohydrates
 
35
g
12
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

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