This collection of 11 bean salad recipes brings together a lively mix of textures and flavors, ideal for any meal or snack. Packed with protein, these salads highlight versatile beans that can be tossed, marinated, or layered to create exciting dishes. You’ll love exploring different ingredients and dressings, effortlessly transforming simple beans into vibrant, tasty salads that are refreshing and satisfying. Whether you’re after a quick lunch or a show-stopping side, these recipes showcase the endless possibilities of bean salads.
Protein-Packed Bean and Avocado Salad
This Protein-Packed Bean and Avocado Salad is a delightful mix of flavors and textures. The creamy avocado pairs perfectly with the hearty beans and fresh veggies, making it a satisfying dish. It’s not only tasty but also super easy to whip up, making it a great choice for a quick lunch or a side at dinner.
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, kidney beans, cherry tomatoes, cucumber, red onion, and cilantro.
- Drizzle the lime juice over the salad and season with salt and pepper. Toss gently to combine.
- Top with sliced avocado just before serving to keep it fresh.
- Serve chilled or at room temperature. Enjoy your protein-packed salad!
Mediterranean Three-Bean Salad with Feta
This Mediterranean Three-Bean Salad with Feta is a delightful mix of flavors and textures. It combines chickpeas, kidney beans, and green beans, all tossed together with fresh herbs and a tangy dressing. The addition of feta cheese gives it a creamy touch that perfectly complements the crunch of the beans.
Making this salad is a breeze! In just a few simple steps, you can whip up a nutritious dish that’s great for lunch or as a side at dinner. It’s not only packed with protein but also bursting with vibrant colors that make it visually appealing.
Ingredients
- 1 cup canned chickpeas, drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 cup fresh green beans, trimmed and blanched
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, kidney beans, green beans, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently to combine.
- Sprinkle the crumbled feta cheese on top and give it a light toss.
- Let the salad sit for about 15 minutes to allow the flavors to meld before serving.
Mediterranean Lentil and Bean Salad
This Mediterranean Lentil and Bean Salad is a delightful mix of flavors and textures. Packed with protein from lentils and various beans, it’s not only nutritious but also incredibly satisfying. The fresh cherry tomatoes and herbs add a burst of freshness, making it a perfect side dish or a light meal.
Making this salad is simple and quick, ideal for busy weeknights or meal prep. Just toss everything together, and you’re ready to enjoy a healthy dish that tastes great!
Ingredients
- 1 cup cooked lentils
- 1 cup canned black beans, rinsed and drained
- 1 cup canned chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked lentils, black beans, chickpeas, cherry tomatoes, black olives, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, and enjoy!
Classic 5-Bean Salad with Honey Mustard Dressing
This Classic 5-Bean Salad is a delightful mix of flavors and textures, making it a perfect side dish or light meal. With a combination of green beans, chickpeas, kidney beans, and more, it’s not only colorful but also packed with protein. The honey mustard dressing adds a sweet and tangy kick that ties everything together.
Making this salad is super easy and quick. Just toss the beans together, whip up the dressing, and you’re ready to enjoy a nutritious dish that everyone will love!
Ingredients
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup canned chickpeas, drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 cup canned pinto beans, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Blanch the green beans in boiling water for 3-4 minutes until tender-crisp. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the green beans, chickpeas, kidney beans, black beans, pinto beans, red onion, and parsley.
- In a separate bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and toss gently to coat all the ingredients.
- Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld before serving.
Southwest Black Bean and Quinoa Salad
This Southwest Black Bean and Quinoa Salad is a delightful mix of flavors and textures. With the hearty black beans and fluffy quinoa, it’s not just filling but also packed with protein. The fresh veggies and zesty lime add a refreshing twist that makes each bite a treat.
Making this salad is a breeze! Just toss everything together, and you’re good to go. It’s perfect for meal prep or as a side dish for gatherings. Enjoy the vibrant colors and bold flavors without spending hours in the kitchen!
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
- Mix the Salad: In a large bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
- Add Quinoa: Once the quinoa has cooled, add it to the bowl with the veggies.
- Dress the Salad: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour over the salad and toss gently to combine.
- Finish with Avocado: Just before serving, add the diced avocado and give it a light toss. Enjoy!
Spicy Thai Bean Salad with Peanut Dressing
This Spicy Thai Bean Salad is a delightful mix of flavors and textures. With a combination of beans, fresh veggies, and a creamy peanut dressing, it’s both satisfying and refreshing. The heat from the spices pairs perfectly with the crunch of the vegetables, making each bite a treat.
Making this salad is simple and quick, perfect for a weeknight dinner or a potluck. Just toss everything together, and you’re ready to enjoy a protein-packed dish that’s bursting with flavor!
Ingredients
- 1 cup black beans, rinsed and drained
- 1 cup chickpeas, rinsed and drained
- 1 cup kidney beans, rinsed and drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup corn, fresh or frozen
- 1/4 cup chopped cilantro
- 1/2 cup roasted peanuts
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha (adjust to taste)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, chickpeas, kidney beans, bell peppers, corn, cilantro, and peanuts.
- In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sriracha, salt, and pepper until smooth.
- Pour the peanut dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature. Enjoy your delicious Spicy Thai Bean Salad!
Herbed White Bean Salad with Roasted Garlic
This Herbed White Bean Salad with Roasted Garlic is a delightful mix of flavors and textures. The creamy white beans pair perfectly with the aromatic roasted garlic and fresh herbs, creating a dish that’s both satisfying and refreshing. It’s simple to whip up, making it a great choice for a quick lunch or a side dish for dinner.
The taste is a wonderful balance of earthy and bright, thanks to the herbs and garlic. Plus, it’s packed with protein, making it a nutritious option for any meal. You’ll love how easy it is to prepare this salad, and it’s sure to impress your family and friends!
Ingredients
- 2 cups cooked white beans (cannellini or navy beans)
- 1 head of garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for about 30-35 minutes until soft.
- Prepare the Salad: In a large bowl, combine the cooked white beans, chopped parsley, and basil.
- Make the Dressing: Squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them with a fork, then mix in the remaining olive oil and lemon juice. Season with salt and pepper.
- Toss Together: Pour the dressing over the bean mixture and gently toss to combine. Adjust seasoning if needed.
- Serve: Enjoy immediately or let it chill in the fridge for an hour to enhance the flavors.
Tangy Chickpea and Green Bean Salad
This Tangy Chickpea and Green Bean Salad is a refreshing dish that packs a punch of flavor. With the nutty taste of chickpeas and the crispness of green beans, it’s a delightful combination that’s both satisfying and nutritious. Perfect for a quick lunch or as a side at dinner, this salad is simple to whip up and sure to impress.
The tangy dressing adds a zesty kick, making each bite exciting. Plus, it’s loaded with protein, making it a great choice for anyone looking to boost their intake. You’ll love how easy it is to prepare this colorful salad!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh green beans, trimmed
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Blanch the Green Beans: Bring a pot of water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking.
- Mix the Salad: In a large bowl, combine the chickpeas, blanched green beans, black olives, red onion, and cilantro.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
- Combine: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve: Enjoy immediately or let it chill in the refrigerator for 30 minutes to enhance the flavors.
Zesty Bean and Corn Salad with Cilantro Lime Dressing
This Zesty Bean and Corn Salad is a delightful mix of flavors and textures. Packed with protein from various beans and a refreshing crunch from sweet corn, it’s perfect for a quick lunch or a side dish at your next gathering. The cilantro lime dressing adds a bright, tangy kick that brings everything together.
Making this salad is a breeze! Just toss together the ingredients, whip up the dressing, and you’re ready to enjoy a healthy and satisfying meal. It’s colorful, nutritious, and sure to please everyone at the table.
Ingredients
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 2 cups corn (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- Juice of 2 limes
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, kidney beans, chickpeas, corn, red bell pepper, red onion, and cilantro.
- In a separate bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature. Enjoy!
Savory Bean and Barley Salad with Roasted Vegetables
This Savory Bean and Barley Salad is a delightful mix of flavors and textures. The combination of hearty barley and protein-packed beans makes it a filling dish that’s perfect for lunch or dinner. Roasted vegetables add a touch of sweetness and depth, making every bite satisfying.
Simple to prepare, this salad is not only nutritious but also visually appealing. It’s a great option for meal prep or a potluck, and it can be enjoyed warm or cold. You’ll love how easy it is to whip up this delicious salad!
Ingredients
- 1 cup pearl barley
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup butternut squash, diced
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread the diced butternut squash and red bell pepper on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 20-25 minutes until tender.
- While the vegetables are roasting, cook the pearl barley according to package instructions. Once cooked, drain and set aside to cool.
- In a large bowl, combine the cooked barley, black beans, kidney beans, garbanzo beans, corn, and roasted vegetables.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, garlic powder, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh parsley before serving. Enjoy your Savory Bean and Barley Salad warm or chilled!
Warm Bean Salad with Bacon and Spinach
This warm bean salad is a delightful mix of flavors and textures. The combination of tender beans, crispy bacon, and fresh spinach creates a dish that’s both hearty and refreshing. It’s a simple recipe that comes together quickly, making it perfect for a weeknight dinner or a casual gathering with friends.
The smoky flavor of the bacon complements the beans beautifully, while the spinach adds a nice pop of color and nutrition. You’ll love how easy it is to whip this up, and it’s sure to impress anyone at your table!
Ingredients
- 2 cups canned white beans, drained and rinsed
- 4 slices of bacon, chopped
- 2 cups fresh spinach, washed
- 1/4 cup red bell pepper, diced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels.
- Sauté the Spinach: In the same skillet, add the fresh spinach and cook until wilted, about 2-3 minutes.
- Combine Ingredients: In a large bowl, mix the cooked beans, sautéed spinach, diced red bell pepper, and crispy bacon.
- Add Dressing: Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, then toss to combine.
- Serve: Top with crumbled feta cheese and enjoy warm!
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.