bean salad recipe

This Mediterranean White Bean Salad is a fast, easy, and fresh side dish that pairs nicely with any grilled or roasted meat.

Mediterranean White Bean Salad

olive oil (0.24)

Tbsp lemon juice (0.06)

garlic, minced (0.16)

salt (0.02)

tsp black pepper (0.02)

15 ounces. cans butter beans* (1.38)

parsley (0.40)

grape tomatoes (1.49)

feta cheese (1.10)

Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.

Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.

Finely chop about 1 cup of fresh parsley (about ½ bunch). Cut the grape tomatoes in half.

Add the drained beans, chopped parsley, tomatoes, and 2 oz. feta cheese to a bowl. Pour the prepared dressing over top, then stir to combine. Serve immediately or refrigerate up to four days.

Market Bean Salad Recipe: Loaded with black-eyed peas, field peas, sprouted lentils and tomatoes this is an easy Bean Salad with amazing taste and texture.

Market Bean Salad Recipe

black eyed peas, (raw or frozen)

white acre peas ((field peas), raw or frozen)

peas and lentils

cherry tomatoes

red onion, (chopped)

garlic, (minced)

flat leaf parsley, (chopped)

apple cider vinegar

extra virgin olive oil

salt and pepper

Place a large pot of water over high heat and bring to a boil. Salt the water liberally, then add the black-eyed peas. Simmer for 10 minutes, then add the white acre peas and simmer another 20-30 minutes, until both are soft and tender. Drain the peas in a colander and rinse under cold water to bring the temperature down. Shake to remove excess water.

Place the cooked peas (beans) in a large mixing bowl. Add the sprouted peas, red onion, garlic, parsley, vinegar, and oil. Toss, then salt and pepper to taste and toss again.

Cut the large cherry tomatoes in half and leave the small tomatoes whole. When ready to serve, pour the bean salad out on a serving platter the top with the cherry tomatoes.

The beans you choose to use for this simple bean salad is up to you. Both canned or home cooked beans will work. When using canned, drain and rinse the beans first before adding to the salad.

Ridiculously Easy Bean Salad

beans, beans

onion, finely chopped (about 3/4 cup)

cucumber, finely chopped (about 2 cups)

capers

(60 grams) finely chopped fresh parsley, see notes

oregano,

(60 ml) red wine vinegar

(60 ml) extra-virgin olive oil

Dijon mustard

honey

fine sea salt,

black pepper

Just found your site tonight looking for a bean salad. This was really simple to make and so delicious - looking forward to my lunch tomorrow!

Really enjoyed the easy bean salad.  We shall be following you closely from now on having just discovered your page.

This was really delicious. I left out the capers since we didn't have any but used kidney, chickpea, and white cannellini beans. My husband really enjoyed it and we both had seconds. Excellent blend of flavors.

This was so good! I didn’t have a cucumber so I cut up 2 kohlrabi bulbs for the crunch. I used black, garbanzo and Jacobs cattle beans. My 4 year old also ate some which is always a plus!

This Mediterranean Farro Salad with Spiced Chickpeas is packed with flavor, texture, and nutrients (and no animal products!).&nbsp;

Mediterranean Farro Salad with Spiced Chickpeas

tahini (1.13)

water (0.00)

lemon juice (0.18)

tsp ground cumin (0.05)

cayenne pepper (0.03)

chickpeas (1.15)

olive oil (0.12)

tsp smoked paprika (0.05)

garlic powder (0.03)

cayenne pepper (optional) (0.02)

Salt (0.02)

cooked farro (or other grain) (1.49)

Roma tomatoes (1.39)

cucumber (0.99)

parsley (0.79)

To make the dressing, combine the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender. Blend until smooth. Set the dressing aside until ready to use (keep in the refrigerator for up to 5 days).

Rinse and drain the chickpeas in a colander. Heat the olive oil in a non-stick skillet over medium heat. Once hot add the drained chick peas. Sprinkle the smoked paprika, garlic powder, cayenne pepper (if using), and some freshly cracked pepper over top. Stir the chickpeas to coat in the spices, then continue to sauté for about five minutes, or until the outside of the chickpeas are slightly browned and blistered. Season with salt to taste.

Chop the tomatoes, cucumber, and parsley. Place about 3/4 cup cooked farro in each bowl, then top with chopped tomato, chopped cucumber, spiced chickpeas, and a large pinch of chopped parsley. Drizzle the dressing over top and serve.

Greek Green Bean Salad Recipe. Perfectly tender, flavor-packed green bean salad prepared Greek style. A garlicy, zesty dressing pulls it together, and a sprinkle of feta and chopped marinated olives take it to a new level of delicious.

Greek Green Bean Salad Recipe

Water

lb green beans,

Salt and pepper,

red pepper flakes, optional, to taste

Quality crumbled feta cheese,

(or more to your liking) pitted olives, chopped

tbsp Early Harvest Greek extra virgin olive oil

tbsp lemon juice

garlic cloves, minced

tbsp chopped fresh dill

tsp sweet Spanish paprika

Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.

Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so.  Drain well.

Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.

Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.

Tried the Greek green bean salad tonight.  Y.U.M!!!!!

Also made the Apple Cake. Didn't have walnuts, so I used pecans. Another Y. U. M!!!

Really enjoy so many of your recipes. Easy and healthy.
THANK YOU!

I just made this tonight.  I didn't have the chance to try it cool, but it was great warm!  I used frozen green beans and dried dill (2tsp).  I will make this again!

Amazingly delicious!!! Everything goes together so well.  Husband and I loved it.

Company coming tomorrow.  Making this ahead of time.  Husband loved it the first time I made it.  Delicious!

I made this for a dinner party and everybody like it! So easy to make.

I made this side dish yesterday &amp; everyone (kids included!) were wowed! The flavors mingled  deliciously and the bright green color of the green beans remained. I'm a huge fan of olives &amp; keep on hand a variety, so to save a bit of time I used an olive tempinade.  I will definitely make this again! Thank you for all of your yummy &amp; easy to follow recipes!

I made this, it was incredible! I used 3 different types of olives. I loved it at room temperature and served cold.....thank you!

I love your recipes and this one is no exception. Delicious!

This was delish!   Grateful I found your website, I've been looking for yummy, flavorful food that is simple to cook and this site hits the spot.  I've already ordered items from your shop, can't wait to use them and go full Med cooking in my kitchen!  Thanks :)

Another great recipe! Such a delicious salad! Thanks so much!!!!

https://content.jwplatform.com/videos/xDINyGTR.mp4

Easy, flavor-packed green beans, prepared Greek-style with a tasty citrus and dill dressing, feta, and olives 

Greek Green Bean Salad 

Here's how to make the best three bean salad recipe: a fresh spin on Grandma's! It's easy to throw together for picnics and potlucks. 

Classic Bean Salad (Better Than Grandma's!) 

kidney beans

white beans or pinto beans

green beans

wax beans (or another 15-ounce can green beans)

white onion

onion

curly parsley (or Italian parsley)

white vinegar*

olive oil

sugar

dill and garlic powder

salt

Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley. 

In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.

love and have forgotten this recipe, but thank you for sharing it and reminding me since it fits my veg-legume centric diet, much appreciated

Very tasty.  I added fresh mint and dill.  Substituted 1 tbp of agave for the sweetner.  thanks!

Lovely, easy dish!  Next time I will omit the cucumber because it adds too  much water to the dish when you set it aside to blend the flavor and the dressing gets quite diluted; I'll replace it with some celery for crunch, and red bell peppers for color.

My sister-in-law made this recipe for dinner tonight. It was delicious! It had such a nice fresh, bright flavor.

First time I Made the bean salad exactly as the recipe stated.  Thought it was delicious!   Second time I made it I used half balsamic vinegar and half white vinegar to up the flavor a bit.  Also added shredded carrots for color and crunch.  Preferred the additional flavor and crunch of these changes.

I tried your 3 bean salad today &amp; it was fantastic.  I did go through the comments &amp; added a bit of garlic, some lime juice &amp; fresh dill &amp; mint to the mix.  It was so fresh tasting.   I try to find things for my 91 year old mom to eat as she gets nauseous from most foods &amp; has a limited diet. She loved it!  I will add to our rotation. Thank you for your lovely recipe.

https://www.youtube.com/watch?v=o6jf5k5MI5w

This classic bean salad is perfect for picnics, barbecues and make ahead meals. To make it, we combine beans (canned or home cooked), onion, crisp cucumber, parsley, and a tangy dressing.

Ridiculously Easy Bean Salad - How to Make Bean Salad

This super simple chickpea salad is bright and flavorful thanks to homemade chimichurri and feta. Goes great with all your summer grilling!

Chimichurri Chickpea Salad

parsley

cilantro (0.10)

olive oil (0.42)

Tbsp red wine vinegar (0.20)

garlic, minced (0.08)

½ tsp dried oregano (0.05)

tsp ground cumin (0.02)

red pepper (0.02)

15 chickpeas (0.98)

grape tomatoes (1.69)

feta (1.09)

Make the chimichurri first. Rinse the fresh parsley and cilantro, then drain well. Roughly chop the parsley and cilantro, then add it to a bowl along with the olive oil, red wine vinegar, minced garlic, oregano, cumin, crushed red pepper, and salt. Stir to combine, then set the dressing aside.

Rinse and drain both cans of chickpeas. Slice the grape tomatoes in half. Add the chickpeas and tomatoes to a large bowl. Crumble the feta, add it to the bowl, then drizzle the chimichurri over top. Stir to combine. Serve immediately or refrigerate until ready to eat (up to four days).

Perfect for outdoor summer parties, this semi-sweet and colorful 3 bean salad is super easy to whip up and a great go-to side dish that fits in any meal.

3 Bean Salad

red onion (chopped)

red wine vinegar

salt (to taste)

black pepper (to taste)

beans

cannellini beans

edamame

parsley (chopped)

Optional: Fill a small bowl with cold water. Add chopped red onion to bowl and let sit for 10-15 minutes, then drain thoroughly. This step will help soften the taste of the red onion, but it can be skipped.

In a small bowl add red wine vinegar, sugar, olive oil, salt, and pepper, then&nbsp;whisk&nbsp;to combine. Set bowl aside.

In a large bowl, red kidney beans, add edamame, cannellini beans, and fresh parsley. Do a quick mix to combine.

Pour prepared dressing on top of bean salad, then toss again to coat in dressing. It's okay if there's excess dressing; this can be drained later.

Cover bowl with plastic wrap  and chill in the refrigerator for at least 3-5 hours.

When ready to serve, drain any excess dressing (you can either discard it or set it aside to be used on the salad as needed) and stir salad a final time.

Serve bean salad immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1553810448/ndxdf4kecpcfauigkx8f.mp4

3 Bean Salad! Perfect for outdoor summer parties, this semi-sweet and colorful 3 bean salad is super easy to whip up and a great go-to side dish that fits in any meal.

This vegetable protein-packed salad is made with a simple 2-ingredient Italian dressing and makes such an elegant summer side dish!

Italian Bean Salad

garbanzo beans

kalamata olives (- sliced In halves and thirds)

yellow bell pepper (- diced)

tbsp parsley (- finely chopped)

cherry tomatoes (- sliced in half)

feta

Pour 15 oz. cans of garbanzo beans, kidney beans and cannellini beans into a strainer or colander and rinse under water. Set aside.

Thinly slice ½ red onion. Slice ½ cup kalamata olives into halves or thirds. Dice 1 yellow bell pepper into tiny pieces. Finely chop 2 tbsp. parsley. Slice 1 cup cherry tomatoes in half.

Gently stir all ingredients in a mixing bowl with ½ cup feta, 2 oz. red wine vinegar and 1 oz. olive oil. Optionally top with a little chopped parsley and feta for garnish. Serve cold.

Crunchy, sweet, salty, and tangy, this five ingredient Cranberry and Cabbage Salad is an easy side dish for weeknight dinners and meal preps well! 

Cabbage and Cranberry Salad

purple cabbage (0.99)

cranberries (0.51)

sunflower seeds (0.30)

feta, crumbled (1.12)

champagne vinaigrette (0.58)

Thinly slice or shred the cabbage.

Combine the cabbage, cranberries, sunflower seeds, feta, and dressing in a large bowl. Stir until everything is well coated in dressing. Eat immediately or refrigerate until ready to eat.

A super quick and easy White Bean Salad. Perfect on it's own, as a sandwich in pita bread or a wrap, or served alongside crackers for a healthy snack.

Quick and Easy White Bean Salad (vegan, gluten free)

cucumber

red bell pepper

green onions (sliced)

lemon

dijon mustard

salt/pepper

lettuce

pita pockets (gluten free, if desired)

Mix all the ingredients for the White Bean Salad in a mixing bowl. Set aside.

Mix all the ingredients for the Tangy Dairy Free Yogurt Dressing in a small bowl.

Pour the dressing over the white bean salad and mix well.

If serving as a pita sandwich, tuck 1 lettuce leaf into each pita pocket and fill with equal amounts of the white bean salad.

This 3 bean salad recipe is a light and flavorful side dish that takes less than 10 minutes to prepare. In this recipe, three types of beans are mixed with herbs and spices and tossed in a delicious homemade dressing!

Top 13 bean salad recipe recipes from across the web

The most viewed bean salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mediterranean White Bean Salad

Market Bean Salad Recipe

Ridiculously Easy Bean Salad

Mediterranean Farro Salad with Spic...

Greek Green Bean Salad Recipe

Classic Bean Salad (Better Than Gra...

Ridiculously Easy Bean Salad

Chimichurri Chickpea Salad

3 Bean Salad

Italian Bean Salad

Cabbage and Cranberry Salad

Quick and Easy White Bean Salad (ve...

Three Bean Salad Recipe

Top 13 bean salad recipe recipes from across the web

The most viewed bean salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean White Bean Salad

Market Bean Salad Recipe

Ridiculously Easy Bean Salad

Mediterranean Farro Salad with Spic...

Greek Green Bean Salad Recipe

Classic Bean Salad (Better Than Gra...

Ridiculously Easy Bean Salad

Chimichurri Chickpea Salad

3 Bean Salad

Italian Bean Salad

Cabbage and Cranberry Salad

Quick and Easy White Bean Salad (ve...

Three Bean Salad Recipe

The most viewed bean salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine