Bean Salad Recipe

Looking for a dish that’s quick to prepare, packed with nutrients, and bursting with flavor? Bean salad checks all the boxes! Whether you’re hosting a summer picnic, meal prepping for the week, or just craving something light yet satisfying, this bean salad is your go-to recipe. It’s versatile, healthy, and perfect for every occasion.

A Brief History of Bean Salad Recipe:

Bean salad has its roots in American picnic culture, particularly during the mid-20th century when potluck gatherings became popular. It’s believed that the recipe gained traction due to its simplicity, portability, and ability to stay fresh without refrigeration for extended periods. Over the years, this dish has evolved, incorporating diverse ingredients and flavors from various cuisines, making it a global favorite.

Bean Salad Recipe

Pinklady

Bean salad has its roots in American picnic culture, particularly during the mid-20th century when potluck gatherings became popular. It’s believed that the recipe gained traction due to its simplicity, portability, and ability to stay fresh without refrigeration for extended periods.

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Prep Time 14 minutes mins

Course Side Dish

Cuisine American

Servings 4

Calories 200 kcal

Equipment

• Large mixing bowl
• Small bowl (for the dressing)
• Whisk or fork
• Measuring cups and spoons
• Cutting boardKnife

Ingredients

  

For the Salad:

• 1 cup of cooked kidney beans
• 1 cup of cooked black beans
• 1 cup of cooked chickpeas (garbanzo beans)
• ½ cup of chopped red bell pepper
• ½ cup of chopped cucumber
• ½ cup of chopped red onion
• ¼ cup of chopped fresh parsley

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For the Dressing:

• 3 tablespoons of olive oil
• 2 tablespoons of red wine vinegar
• 1 tablespoon of lemon juice
• 1 teaspoon of Dijon mustard
• 1 teaspoon of honey (optional)
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• ½ teaspoon of garlic powder

Instructions

 

• Prepare the Beans

  If using canned beans, drain and rinse them under cold water to remove excess sodium. If you’re cooking beans from scratch, ensure they’re cooked until tender but not mushy. Let them cool before using.
• Chop the Vegetables

  Dice the red bell pepper, cucumber, and red onion into small, bite-sized pieces. Chop the parsley finely. Place all the chopped vegetables in a large mixing bowl.
• Make the Dressing

  In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, salt, black pepper, and garlic powder until emulsified.
• Combine Everything

  Add the beans to the large bowl with the chopped vegetables. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
• Chill and Serve

  Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Video

Keyword Bean Salad Recipe

Similar Recipes:

Mediterranean Chickpea Salad: Features chickpeas, cucumber, tomatoes, feta cheese, and a tangy vinaigrette.

Three-Bean Salad: A classic blend of green beans, kidney beans, and wax beans dressed in a sweet and sour vinaigrette.

Black Bean and Corn Salad: A Tex-Mex twist with black beans, sweet corn, avocado, and lime dressing.

Lentil Salad: Made with cooked lentils, diced vegetables, and a mustard-based dressing.

Frequently Asked Questions (FAQs) About Bean Salad Recipe:

1. Can I use canned beans for this recipe?

Yes, canned beans work perfectly for this recipe. Just make sure to drain and rinse them thoroughly before use.

2. How long does bean salad stay fresh?

Bean salad can last 3-5 days in the refrigerator when stored in an airtight container.

3. Can I make this salad vegan?

Absolutely! This recipe is already vegan. Just omit the honey in the dressing or substitute it with maple syrup.

4. What other vegetables can I add?

You can add cherry tomatoes, shredded carrots, or even avocado for a creamier texture.

5. Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook them beforehand, which will add to the preparation time.

6. What type of vinegar works best for the dressing?

Red wine vinegar is ideal, but you can also use apple cider vinegar or balsamic vinegar for a slightly different flavor.

7. Is this recipe gluten-free?

Yes, it is naturally gluten-free.

8. Can I serve this salad warm?

While it’s traditionally served cold, you can warm the beans slightly before mixing for a cozy twist.

9. Can I meal prep this salad?

Yes, it’s excellent for meal prep as the flavors improve after sitting for a few hours in the fridge.

10. Can I replace parsley with another herb?

Yes, cilantro, basil, or dill would work well, depending on your taste preferences.

Conclusion:

Bean salad is a versatile and nutritious dish that’s both easy to make and endlessly customizable. Whether you’re whipping it up for a quick lunch or bringing it to a gathering, it’s guaranteed to be a hit. Plus, with its vibrant colors and fresh flavors, it’s as delightful to look at as it is to eat. Try it today, and let this simple recipe become a staple in your kitchen.

YouTube Video Credits:
Inspired Taste