10+ Bean Salad Recipes to Brighten Your Meals

Bean salad recipes are such an easy way to eat something healthy and tasty without a lot of fuss. I love how you can just throw together different beans, veggies, and a simple dressing.

These salads work for quick lunches, picnics, or as a protein-packed side dish. You can swap in whatever you like and make a new version every time.

1) Classic American Three Bean Salad with kidney beans, cannellini beans, and garbanzo beans

This American three bean salad is about as classic as it gets. Kidney beans, cannellini beans, and garbanzo beans all come together for a mix of color and texture.

Toss everything in a tangy vinaigrette and you’re set. If you let it marinate overnight, the flavors get even better.

It’s a staple for BBQs or potlucks—simple, healthy, and honestly, just perfect for summer.

Ingredients:

• 1 can kidney beans, drained and rinsed
• 1 can cannellini beans, drained and rinsed
• 1 can garbanzo beans, drained and rinsed
• 1/2 cup red onion, chopped
• 1/2 cup celery, diced
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper

Cooking Instructions:

1. Dump all the beans, onion, and celery into a big bowl.
2. Whisk up the vinegar, olive oil, sugar, salt, and pepper in another bowl.
3. Pour the dressing over the beans and give it a gentle toss.
4. Cover and chill in the fridge for at least 4 hours, or overnight if you can wait.
5. Stir before serving.

2) Mediterranean Bean Salad with chickpeas, kidney beans, lemon, and fresh herbs

This Mediterranean bean salad is super fresh and comes together fast. Chickpeas and kidney beans give a hearty base, and a splash of lemon juice brightens everything up.

Fresh herbs like parsley or cilantro add a burst of flavor. If you’ve got tomatoes and cucumbers, toss those in too.

The dressing is as simple as it gets—lemon juice, olive oil, garlic, salt, and pepper. Just toss and chill for half an hour.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 lemon, juiced and zested
• 1 medium tomato, chopped
• ½ cucumber, diced
• 2 tablespoons olive oil
• 1 garlic clove, minced
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

Cooking Instructions

1. Rinse and drain the chickpeas and kidney beans.
2. Chop tomato, cucumber, and parsley.
3. Mix beans, tomato, cucumber, and parsley in a big bowl.
4. Whisk lemon juice, zest, olive oil, garlic, salt, and pepper for the dressing.
5. Pour it over the salad and toss gently.
6. Chill for at least 30 minutes.

You can check out more details in this Mediterranean bean salad recipe.

3) Black Bean and Corn Salad with tomatoes, avocado, and red wine vinegar dressing

This black bean and corn salad is all about color and freshness. Juicy tomatoes, creamy avocado, and sweet corn play so well together.

Red wine vinegar in the dressing gives it a nice tang. It’s one of those salads you can eat right away or let chill for a bit.

Toss gently so the avocado doesn’t get mushy.

Ingredients

• 2 cans black beans, drained and rinsed
• 2 cups corn (fresh or thawed frozen)
• 1 pint cherry tomatoes, halved
• 2 avocados, cubed
• 1/4 cup red onion, finely diced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• Salt and black pepper to taste

Cooking Instructions

1. Combine black beans, corn, tomatoes, red onion, and avocado in a bowl.
2. Whisk red wine vinegar, olive oil, salt, and pepper for the dressing.
3. Pour over the salad and toss gently.
4. Chill for 15 minutes or serve right away.

4) Dense Mediterranean Bean Salad with chickpeas, navy beans, Kalamata olives, and vegan feta

Want something filling but still healthy? This salad with chickpeas, navy beans, olives, and vegan feta hits the spot.

Kalamata olives bring a salty bite, and vegan feta adds a creamy twist. Toss in cucumber and red onion for crunch.

A lemony olive oil dressing ties it all together. It’s great for meal prep or a quick dinner.

Ingredients

• 1 cup chickpeas (canned or cooked)
• 1 cup navy beans (canned or cooked)
• 1/2 cup Kalamata olives, sliced
• 1/2 cup vegan feta cheese, crumbled
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Rinse and drain chickpeas and navy beans.
2. Chop cucumber and red onion.
3. Combine beans, olives, cucumber, red onion, and vegan feta in a bowl.
4. Whisk olive oil, lemon juice, salt, and pepper for the dressing.
5. Pour over the salad and toss.
6. Chill for 20 minutes.

For more details, check out this Dense Mediterranean Bean Salad recipe.

5) Three Bean Salad with fresh green beans, kidney beans, and chickpeas in a tangy dressing

Fresh green beans, kidney beans, and chickpeas make this salad a crunchy, creamy, protein-packed favorite. The green beans keep it crisp, and the other beans bring that hearty feel.

A tangy dressing with vinegar, sugar, and oil brings everything to life. You can prep this ahead and let the flavors meld in the fridge.

Ingredients

• 1 cup fresh green beans, trimmed and cut
• 1 can kidney beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• ½ cup red onion, thinly sliced
• ¼ cup apple cider vinegar
• 2 tablespoons sugar
• ½ cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Boil green beans in salted water for 3-4 minutes, then drain and cool.
2. Combine green beans, kidney beans, chickpeas, and red onion in a bowl.
3. Whisk vinegar, sugar, olive oil, salt, and pepper in a small bowl.
4. Pour over the beans and toss.
5. Chill for at least 1 hour.

6) Bean Salad with kidney beans, black beans, garbanzo beans, green beans, bell pepper, and celery

This bean salad is a rainbow in a bowl. Kidney beans, black beans, garbanzo beans, and green beans give you a mix of flavors and textures.

Bell pepper and celery add a fresh crunch. The sweet and tangy dressing pulls it all together.

Serve it cold—honestly, it’s a lifesaver on hot days or for a potluck.

Ingredients

• 1 cup kidney beans (cooked or canned, drained)
• 1 cup black beans (cooked or canned, drained)
• 1 cup garbanzo beans (chickpeas, cooked or canned, drained)
• 1 cup green beans (blanched and chopped)
• 1/2 cup bell pepper (diced)
• 1/2 cup celery (diced)
• 1/4 cup red onion (optional, finely chopped)
• 1/3 cup vinegar (apple cider or white)
• 2 tablespoons sugar
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. If using fresh green beans, boil for 3-4 minutes, then drain and cool.
2. Mix all beans, green beans, bell pepper, celery, and onion in a bowl.
3. Whisk vinegar, sugar, olive oil, salt, and pepper together.
4. Pour dressing over salad and toss.
5. Chill for at least 1 hour.

7) Vegetarian Tuna Bean Salad with white beans and chickpeas

You don’t need tuna to make a satisfying “tuna” salad. White beans and chickpeas mashed together make a creamy base.

A little chopped nori or kelp granules bring a hint of the sea. Mix in vegan mayo, lemon juice, mustard, and some onion for brightness.

It’s great on toast, in a sandwich, or just as a snack. Fast, packed with protein, and honestly, kind of addictive.

Ingredients

• 1 can white beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 teaspoon chopped nori or kelp granules
• ¼ cup vegan mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon mustard
• ¼ cup finely diced onion
• Salt and pepper to taste

Cooking Instructions

1. Mash white beans and chickpeas in a bowl until mostly smooth but still a bit chunky.
2. Add nori or kelp granules.
3. Stir in mayo, lemon juice, and mustard.
4. Mix in diced onion.
5. Season with salt and pepper.
6. Chill for 15 minutes before serving.

8) Chickpea Chaat Salad featuring chickpeas with Indian spices

Chickpea chaat salad packs a punch. It’s healthy, loaded with cooked chickpeas, and tossed with fresh veggies and bold Indian spices.

The flavors hit all the notes—tangy, spicy, and just a bit sweet. You’ll get crunch from onions and cucumbers, plus a kick from chaat masala.

This salad comes together quickly and is packed with protein. I love it as a snack or a light meal.

Try adding mint or tamarind chutney for another layer of flavor. It’s vegan and gluten-free, so it fits a bunch of diets.

Ingredients

• 1 ½ cups cooked chickpeas
• ½ cup finely chopped cucumber
• ¼ cup finely chopped onion
• 1 small tomato, chopped
• 1 green chili, chopped (optional)
• 1 tbsp chopped fresh cilantro
• 1 tsp chaat masala
• 1 tsp lemon juice
• Salt to taste
• 1 tsp tamarind chutney (optional)

Cooking Instructions

1. Toss chickpeas, cucumber, onion, tomato, chili, and cilantro in a bowl.
2. Sprinkle chaat masala and salt over everything.
3. Add lemon juice and tamarind chutney, then mix gently.
4. Taste and adjust the seasoning.
5. Serve right away or chill for 15 minutes if you like it cold.

For more details, check a Simple Kabuli Chana Salad recipe.

9) Bean Salad with fresh veggies tossed in garlic Dijon vinaigrette

This bean salad is a breeze to make. You get kidney beans, cannellini beans, and chickpeas mixed with crisp veggies.

The garlic Dijon vinaigrette ties it all together with a zesty punch. I think it’s perfect for picnics, lunches, or whenever you want something quick.

Switch up the veggies if you want—no rules here. The vinaigrette is light but still brings a lot of flavor.

Just toss everything gently so the beans stay whole. Chill the salad for at least 30 minutes to let the flavors meld.

Ingredients:

• 1 cup kidney beans (cooked or canned)
• 1 cup cannellini beans (cooked or canned)
• 1 cup chickpeas (cooked or canned)
• 1 cup chopped cucumber
• 1/2 cup diced red onion
• 1/2 cup chopped bell pepper
• 1/4 cup fresh parsley, chopped

Garlic Dijon Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Rinse and drain the beans if you’re using canned.
2. Chop the cucumber, onion, bell pepper, and parsley.
3. Combine beans and veggies in a big bowl.
4. Whisk olive oil, vinegar, Dijon mustard, garlic, salt, and pepper together.
5. Pour the vinaigrette over the salad and toss gently.
6. Chill for 30 minutes before serving.

10) Southwestern Black Bean Salad with lime, cilantro, and corn

This salad just screams summer. Black beans, sweet corn, and zesty lime come together, and cilantro adds a fresh herbal vibe.

It’s super easy to throw together. Honestly, it works as a side or a light meal.

Pair it with grilled food or scoop it up with tortilla chips if you want some crunch. It’s low in calories and fat, so you can feel good about digging in.

You can make this ahead and let it chill in the fridge. The flavors get even better after sitting for a bit.

Ingredients

• 2 cups black beans (drained and rinsed)
• 1 cup corn (fresh or canned)
• 1/4 cup chopped cilantro
• Juice of 2 limes
• 1/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Toss black beans, corn, onion, and cilantro together in a bowl.

2. Squeeze fresh lime juice over everything.

3. Drizzle in some olive oil, then give it a good stir.

4. Sprinkle with salt and pepper to taste.

5. Pop the bowl in the fridge and let it chill for at least 30 minutes before serving.