Easy Bean Salad

This Easy Bean Salad recipe is the perfect make ahead salad for lunch or dinner. It’s vibrant, fresh and full of mediterranean diet inspired ingredients.

Adding More Beans to Meals

I love adding beans to meals. It’s a simple ingredient that adds a heartiness to meals and is a blank canvas for flavor.

In addition to being easy to use, beans are great because –

• they are a good source of protein
• high in minerals and fiber, which can lead to lower cholesterol/blood pressure
• contain antioxidants which can help protect against cancer
• the combination of protein and complex carbohydrates can help stabilize blood sugar levels
• they are a budget friendly pantry staple

A Mediterranean Diet Inspired Recipe

Beans are also a staple in the Mediterranean Diet. Adding more plants, fruits, beans, legumes, whole grains and nuts & seeds to your meals is one of the guiding principles of the lifestyle.

They are one of my favorite ingredients to use when preparing a vegetarian dish for dinner.

Read more about My Meatless Monday experience here.

Easy Bean Salad Recipe

This easy bean salad recipe comes together in minutes, doesn’t require any cooking, and tastes even better as leftovers.

The bean salad will keep for about 3 days in the fridge, so it’s perfect for meal prep.

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Easy Bean Salad

This Easy Bean Salad recipe is the perfect make ahead salad for lunch or dinner. It's vibrant, fresh and full of mediterranean diet inspired ingredients.

Course beans, Salad, Side Dish

Cuisine Mediterranean

Keyword bean salad, beans, side dish, vegetarian

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Servings 5 cups

Author Brynn McDowell at The Domestic Dietitian

Ingredients

• 1 can black beans, drain and rinse (15.5oz can)
• 1 can kidney beans, drain and rinse (15.5oz can)
• 1 can cannellini beans, drain and rinse (15.5oz can)
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1/4 red onion diced
• 1 cup cherry tomatoes halved
• 1/2 cup fresh cilantro rough chop

For the Dressing

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tbsp lime juice
• 1 tbsp lemon juice
• 1 clove garlic minced
• 1/2 tbsp ground cumin
• salt and pepper to taste

Instructions

• In a large bowl add the black beans, kidney beans, cannellini beans, diced green bell pepper, diced red bell pepper, diced red onion and cherry tomatoes.
• In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, lemon juice, minced garlic and ground cumin. Taste and season as needed with salt and pepper
• Pour whisked dressing over bean salad mixture top with chopped cilantro
• Bean salad will store in the fridge for up to 3-4 days.