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.
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.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- cannellini beans & kidney beans - you can also go for any other tinned beans
- tomatoes - of any shape
- English cucumber - or cornichons
- spring onions - or yellow, red or shallots
- olive oil - my preferred oil for salads
- lemon juice - cider vinegar also ok
- honey - to balance the acidity of the lemon juice
- salt & black pepper - to taste
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!
Step-by-step photos and instructions
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
Expert tips
The salad can last for up to 3 days in an air-tight container in the fridge. If you want to make it in advance, have all the ingredients ready for the salad, but keep the dressing out until it's time to serve it.
You can use any sort of beans you like, tinned ones are super convenient and cheep too, but if you'd rather go for dried beans that need soaking and cooking, that's also fine.
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Mixed Bean Salad
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
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Instructions
- Add the beans to a colander and rinse under cold water.
- Transfer them to a bowl.
- Chop the onions, cucumber and tomatoes, and add them to the beans.
- To make the dressing, combine all the ingredients together and give it a good stir.
- Pour the dressing over the salad, and mix well.
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