Introduction
On warm afternoons, I always look forward to preparing a simple yet nourishing bean salad. It reminds me of one summer when my friend Lina Vexley visited with a basket full of fresh vegetables and beans she had picked up at the farmer’s market. We sat together at my kitchen table, chopping cucumbers and tomatoes, tossing beans into a large bowl, and laughing about how food always brings people closer. Lina inspired me to refine this recipe, adding her own touch of herbs and brightness. Since then, bean salad has become my go-to dish for gatherings and everyday meals.
Fresh Bean Salad
Equipment
- Large Mixing Bowl
- Whisk
Ingredients
Beans
- 1 cup kidney beans cooked or canned, drained and rinsed
- 1 cup cannellini beans cooked or canned, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 cup red onion finely chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey optional, for sweetness
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Combine the beans, cherry tomatoes, cucumber, and red onion in a large mixing bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper.
- Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
- Refrigerate for at least 30 minutes to allow flavors to meld. Garnish with parsley before serving.
Notes
Nutrition
How to Make Bean Salad
Making a bean salad is straightforward, but a little care goes a long way in making it shine. Begin with your beans: kidney beans and cannellini beans are excellent choices, offering a nice balance of color, texture, and nutrition. If using canned beans, drain and rinse them thoroughly to remove excess sodium. For freshness, pair the beans with crisp vegetables like cherry tomatoes, cucumber, and finely chopped red onion.
The next step is the dressing, which gives life to the salad. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and freshly ground black pepper. The olive oil creates a smooth base, the vinegar adds tang, and the mustard gives a subtle sharpness. Honey is optional but adds a touch of sweetness that balances the acidity. Once your dressing is ready, pour it over the beans and vegetables. Toss gently with a spoon or salad tongs, making sure each bean and vegetable is coated with the flavorful vinaigrette.
For the best results, don’t rush the resting period. Refrigerate the salad for at least 30 minutes before serving. This allows the beans to absorb the flavors and the vegetables to stay crisp. Just before serving, garnish with fresh parsley for a pop of color and added freshness. You could also experiment with cilantro, basil, or even mint for different flavor profiles.
Bean salad is incredibly versatile: it works as a side dish for grilled meats, sandwiches, or as a standalone meal for a light lunch. You can easily adapt it by adding more vegetables, a sprinkle of feta cheese, or even some avocado for creaminess. With minimal effort and maximum flavor, this bean salad will quickly become a staple in your kitchen.
Conclusion
Bean salad is a dish that blends simplicity with nutrition, making it perfect for any occasion. Its mix of protein-rich beans and fresh vegetables provides both satisfaction and health benefits. The tangy dressing ties everything together, creating a balance of flavors that improves as it rests. Shared with friends like Lina Vexley or enjoyed alone, it’s a recipe that celebrates both food and togetherness. Whether you prepare it for a picnic, a dinner party, or a quick weekday lunch, this bean salad will bring a burst of freshness and joy to your table.