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Original: inspiredtaste.net
Side American Easy Idea

Ridiculously Easy Bean Salad

A simple, tangy bean salad perfect for picnics, barbecues, and make-ahead meals. This adaptable recipe works with any combination of canned or cooked beans.

Prep10 min Total10 min Makes6 cups Cal/serv220

We love this classic bean salad recipe. It has the simplest tangy dressing and is perfect for picnics, barbecues, and make-ahead meals. Bean salads are our favorite for entertaining, especially during the summer. We also find ourselves making them for make-ahead meals throughout the week.

Ingredients

Cooking for
6
amounts update with you

For the Dressing

Steps

Chef's notes

Store bean salad in an airtight container in the fridge up to 4 days. You can use any combination of cooked or canned beans: chickpeas, black beans, pinto beans, kidney beans, or canned/blanched green beans. Fresh herbs like basil, mint, dill, cilantro or tarragon can be used instead of parsley; use less tarragon as it has stronger flavor. Other dried herb blends like Italian, Mediterranean or French spice blends (such as Herbes de Provence) work in place of oregano. If the dressing tastes too vinegary, balance it with honey or maple syrup. Do not freeze this salad as the beans tend to turn mushy once thawed and the dressing can separate."

Source: Inspired Taste ↗

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Added to the cookbook by Meg · Sep 26, 2026 · Last touched by Meg · Sep 26, 2026

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