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Classic Bean Salad Recipe

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3.9 from 72 reviews

This Classic Bean Salad is a vibrant and refreshing dish combining four varieties of canned beans with crisp onions and fresh parsley, dressed in a tangy, slightly sweet vinaigrette. Easy to prepare in just 15 minutes, it’s perfect as a quick side or a light meal, offering a balance of textures and flavors that marinate beautifully if given time. Ideal for potlucks, picnics, or simple weeknight dinners.

  • Total Time: 15 minutes
  • Yield: 8 servings

Ingredients

Beans

  • 15-ounce can kidney beans, drained and rinsed
  • 15-ounce can white beans or pinto beans, drained and rinsed
  • 15-ounce can green beans, drained and rinsed
  • 15-ounce can wax beans (or another 15-ounce can green beans), drained and rinsed

Vegetables and Herbs

  • 1/2 medium white onion, thinly sliced
  • 1/4 medium red onion (optional), thinly sliced
  • 2 tablespoons chopped curly parsley (or Italian parsley)

Dressing

  • 1/2 cup white vinegar
  • 1/4 cup olive oil
  • 2 tablespoons granulated sugar (or pure maple syrup or honey)
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper, to taste

Instructions

  1. Prepare the Beans: Drain and thoroughly rinse all four varieties of canned beans under cold water to remove excess sodium and packing liquids, then set aside to drain fully.
  2. Slice Onions and Chop Parsley: Thinly slice the white onion into slivers; if using, also slice the red onion thinly. Finely chop the curly or Italian parsley to release fresh herbal aromas.
  3. Make the Dressing: In a large mixing bowl, whisk together the white vinegar, olive oil, granulated sugar (or preferred sweetener), dried dill, garlic powder, and kosher salt until the sugar is fully dissolved and the mixture is emulsified.
  4. Combine Salad Ingredients: Add the drained beans, sliced onions, and chopped parsley into the bowl with the dressing. Gently stir until all ingredients are evenly coated with the dressing.
  5. Marinate and Serve: Although the salad can be eaten immediately, refrigerate for at least 1 hour to allow the flavors to meld and deepen. Serve chilled or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

  • For better flavor, marinate the salad for at least 1 hour before serving.
  • Use fresh parsley for a bright herbaceous note; Italian parsley is a great alternative to curly parsley.
  • Adjust sweetness by substituting sugar with honey or pure maple syrup if preferred.
  • Rinse canned beans well to reduce sodium content and improve taste.
  • Can be customized by adding other vegetables like diced bell peppers or chopped celery for extra crunch.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/classic-bean-salad-recipe/