Easy Bean Salad
Published on July 14, 2025
Quick Summary
This vibrant Bean Salad is loaded with green beans, chickpeas, white beans, and kidney beans, all tossed with fresh herbs and a sweet-and-tangy apple cider maple vinaigrette. It’s simple to make, packed with plant-based protein, and perfect for meal prep, potlucks, or an easy summer side dish.
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Pin ItFresh & Flavorful Bean Salad: A Go-To Summer Side
I know a Bean Salad doesn’t sound that exciting, but I LOVE this salad so much. It’s a summer staple for me, fresh, filling, and full of flavor every time.
I love that this bean salad recipe is loaded with protein thanks to the mix of green beans, chickpeas, white beans, and red kidney beans. Tossed with fresh dill, parsley, and red onion, it’s all brought together with a sweet and tangy apple cider vinegar dressing made with a touch of maple syrup and Dijon mustard for a nice kick.
The best part? It’s super easy to make—no complicated steps or fancy ingredients. It keeps well in the fridge, making it perfect for summer meals, meal prep, or taking to your next potluck.
Whether you’re serving it alongside grilled chicken, burgers, or your favorite barbecue or picnic mains, this salad is always a crowd pleaser!
Ingredients (with Helpful Notes)
- Green beans: Fresh green beans are best! Blanch briefly and cool in ice water to keep them crisp and vibrant. You can use frozen green beans, just thaw them fully and pat dry before adding to the salad. They won’t be quite as crisp, but they still work, especially if you’re short on time.
- Chickpeas (garbanzo beans): You can rub the chickpeas in a clean towel to remove the skins for a smoother texture.
- White beans: You can use cannellini, navy, or great northern beans. Creamy and mild, they balance the texture of the salad.
- Red kidney beans: Hearty and satisfying with a deep color and firm texture that holds up well in the mix.
- Red onion: Adds a sharp, slightly sweet bight and a vibrant pop of color.
- Fresh dill and parsley: Fresh herbs really brighten up the salad.
- Sweet and tangy dressing: Made with apple cider vinegar, maple syrup, olive oil, Dijon mustard, garlic, salt, and black pepper. Easy to whisk up and adds so much flavor to the salad.
Tips for Making the Best Bean Salad
- Blanch green beans just until tender, then shock in ice water to lock in color and crunch. Don’t overcook, you don’t want soggy beans.
- Drain, rinse, and dry all beans well to prevent watering down the dressing.
- Fresh herbs add way more flavor than dried—just chop them finely so they mix evenly into the salad and really pop in every bite.
- Mix dressing separately, then pour over the salad and toss well so the salad is well coated.
- Chill at least an hour before serving to let the flavors come together.
- Taste again before serving—you may want a splash more vinegar or pinch of salt after it sits.
Salad Variations
This salad is easy to customize. Feel free to play around, here are some ideas!
- Add crumbled feta or goat cheese for a creamy bite.
- Mix in cherry tomatoes or diced cucumber for extra freshness.
- Swap in other beans like black beans or pinto beans.
- Stir in cooked quinoa or farro to make it more satisfying.
- Add a touch of lemon zest or lemon juice for a citrusy pop.
- Add fresh basil or chives for more herby goodness.
- Swap maple syrup for honey. Both work great!
- For a little heat, add a dash of crushed red pepper flakes.
Easy Bean Salad
Ingredients
For the salad:
- 12 ounces green beans, cut into 1-inch pieces
- 15 oz can chickpeas, rinsed and drained
- 15 oz can red kidney beans, rinsed and drained
- 15 oz can cannellini beans, rinsed and drained
- 1/2 cup diced red onion
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped dill
- Kosher salt and black pepper, to taste
For the dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil. Add the green beans and cook for about 2 minutes, until they’re just tender but still crisp. Transfer the beans to a bowl of ice water to stop the cooking process. Once cooled, drain and gently pat them dry.
- In a large bowl, combine the green beans, chickpeas, kidney beans, cannellini beans, red onion, parsley, dill, salt, and pepper.
- In a small bowl, whisk together the apple cider vinegar, oil, garlic, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the bean mixture and toss well to evenly coat. Cover and refrigerate the salad for at least 30 minutes to let the flavors develop. It can be stored in the refrigerator for up to 4 days.
Notes
Nutrition
Have you tried this recipe?
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