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    Home » Recipes » Salads

    Mixed Bean Salad

    Published: May 7, 2022 · Modified: May 7, 2022 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

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    Mixed Bean Salad with tomatoes, cucumbers, spring onions and a tangy-sweet dressing, a quick and easy wholesome recipe that is perfect for picnics, bbqs or a light side dish for any roast. It's healthy, nutritious and pretty filling too.

    Overhead shoot of a white bowl with mixed bean salad

    Don't you love an easy homemade recipe that is jam-packed with amazing flavours and makes you feel good about yourself? Salads are a sample food in summer when we are back to eating lighter, healthier dishes.

    But salads shouldn't be labelled as boring food for weight loss, on the contrary, they can be as delicious and nutritious if they are prepared the right way with the right kind of ingredients.

    The more nutritious ingredients you add to a salad, the better. My Mediterranean Chickpea Salad with Feta and Roast Pumpkin Quinoa Salad with Feta are two other examples that salads don't have to make you hungry minutes after you finish them.

    I absolutely love beans, and they are so underrated. They are an excellent source of dietary fiber, protein, important nutrients, and they can be cooked in so many ways.

    Close-up shoot of a white bowl with bean salad

    HOW TO MAKE MIXED BEAN SALAD

    For this recipe I used canned cannellini and kidney beans, but you can use any other beans that you have around: butter beans, black beans, pinto beans, and so on.

    For the salad

    • add the beans to a colander, and rinse with plenty of cold water
    • transfer the beans to a bowl, and add the chopped tomatoes, cucumber and green onions to them

    For the dressing

    • to make the dressing, mix together the olive oil, lemon juice, honey, salt and pepper, then pour it over the rest of the ingredients and give it a good stir
    • serve cold or at room temperature
    Collage of 4 pictures to show how to make mixed bean salad

    BEAN SALAD VARIATIONS

    This bean salad can be as simple or as filling as you wish. The cucumbers and tomatoes add a touch of freshness and summer. I used spring onions as they are not as pungent, but regular or red onions can be used too, if you don't mind a sharper touch.

    Other veggies that would work well here are sweetcorn, radishes, avocadoes, olives, green beans and peas, or green salad chopped well.

    Feta cheese would be another great addition, I absolutely love cheese in salads, my Cucumber Tomato Avocado Feta Salad Recipe is so tasty, and the feta certainly ups the nutritional value.

    And the best thing is that the salad can be prepared in advance, stored in a plastic container, and enjoyed cold just before meal time. Do give it a go!

    A white bowl with bean and veggie salad

    If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE and PINTEREST to see more delicious food and what I’m getting up to.

    5 from 2 votes
    A white bowl with bean and veggie salad
    Print
    Mixed Bean Salad
    Prep Time
    10 mins
    Total Time
    10 mins
     

    Mixed Bean Salad with tomatoes, cucumbers, spring onions and a tangy-sweet dressing, a quick and easy wholesome recipe that is perfect for picnics, bbqs or a light side dish for any roast. It's healthy, nutritious and pretty filling too.

    Course: Salad, Side Dish
    Cuisine: International
    Keyword: bbq side dishes
    Servings: 4 people
    Calories: 162 kcal
    Author: Daniela Apostol
    Ingredients
    • 1 tin cannellini beans (400 g, 13 oz)
    • 1 tin kidney beans (400 g, 13 oz)
    • 3 tomatoes
    • ½ English cucumber
    • 2 spring onions
    For the dressing
    • ¼ cup olive oil
    • 2 tablespoon lemon juice
    • 1 tablespoon honey
    • ½ teaspoon salt
    • 1/9 teaspoon black pepper
    Instructions
    1. Add the beans to a colander and rinse under cold water.

    2. Transfer them to a bowl.

    3. Chop the onions, cucumber and tomatoes, and add them to the beans.

    4. To make the dressing, combine all the ingredients together and give it a good stir.

    5. Pour the dressing over the salad, and mix well.

    Recipe Notes

    I used spring onions as they are not as pungent, but regular or red onions can be used too, if you don't mind a sharper touch.

    Other veggies that would work well here are sweetcorn, radishes, avocadoes, olives, green beans and peas, or green salad chopped well.

    Feta cheese would be another great addition.

    Nutrition Facts
    Mixed Bean Salad
    Amount Per Serving
    Calories 162 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2g10%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 10g
    Sodium 298mg12%
    Potassium 303mg9%
    Carbohydrates 10g3%
    Fiber 2g8%
    Sugar 8g9%
    Protein 1g2%
    Vitamin A 868IU17%
    Vitamin C 18mg22%
    Calcium 21mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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