There’s something quietly satisfying about tossing together a bowl of fresh veggies and beans, especially when it results in something that’s not only good for you but actually delicious. This Mixed Bean Salad recipe has become one of my go-to meals, especially during busy weeks when I need something fast, satisfying, and packed with protein.
With a medley of beans, crisp cucumber, zesty capers, and a tangy red wine vinaigrette, it hits all the right notes bright, savory, herby, and just a touch sweet.
Best part? It’s perfect for weight management beans are naturally rich in fiber and protein, which can help keep you full longer. In fact, studies show that eating beans regularly can help support healthy weight loss and digestion.
This salad first found its way into my kitchen during a late-summer heatwave. The stove was off-limits, and I needed something cold, crunchy, and nourishing.
Ever since, it’s become a year-round staple great as a main dish or served alongside something warm like these Turkey Wraps or this cozy Tomato Chicken.
It’s simple, customizable, and wildly fresh. And the combination of beans, herbs, and that zippy dressing? Totally addictive.
Whether you’re meal-prepping, picnicking, or trying to eat more plant-based without sacrificing flavor, this salad delivers on every front. Try it once, and don’t be surprised if you find yourself making a double batch next time.
I’d love to know how you make it your own drop your variations or serving ideas in the comments!
The Secret to Loving Every Bite!
When I first started making this salad, I was just looking for a quick, healthy lunch option that didn’t involve cooking. But what I found was something better a no-fuss, flavor-packed dish that’s now a regular in my weekly rotation.
Here’s why I keep coming back to it (and why you probably will too):
- It’s My Favorite No-Cook Meal: On hot days or busy afternoons, this salad is a lifesaver. No stove, no stress just mix and chill.
- It Gets Better Over Time: I make a big batch and store it for up to 3 days. Honestly, it tastes even better the next day as the flavors deepen and meld.
- It’s Incredibly Flexible: Some days I toss in chopped bell peppers, other days fresh mint or feta. The base stays the same, but it’s endlessly adaptable.
- It Keeps Me Full (In a Good Way): Thanks to all those protein- and fiber-rich beans, just one serving is super satisfying. It genuinely helps with portion control and snacking less.
- The Dressing Is a Game-Changer: That tangy red wine vinegar, smooth olive oil, a touch of Dijon, and sweet maple syrup it all comes together with the capers to give this salad a zesty, slightly sweet edge that tastes far more “gourmet” than it should.
Mixed Bean Salad Recipe
Equipment
- Large mixing bowl
- Chopping board
- Sharp Knife
- Whisk or fork (for dressing)
- Small bowl (for mixing dressing)
Ingredients
- 3 15oz cans beans, drained and rinsed or use 4 ½ cups cooked beans
- 1/2 medium onion finely chopped, about 3/4 cup
- 1 medium cucumber finely chopped, about 2 cups
- 3 tablespoons drained capers
- 1/2 cup 60g finely chopped fresh parsley
- 3/4 teaspoon dried oregano
For the Dressing:
- 1/4 cup 60ml red wine vinegar
- 1/4 cup 60ml extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons honey or maple syrup optional
- 3/4 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon fresh ground black pepper
Instructions
- Drain and rinse canned beans thoroughly under cold water.
- Finely chop the onion, cucumber, and parsley.
- In a large bowl, combine beans, onion, cucumber, capers, parsley, and oregano.
- In a separate small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, honey (if using), salt, and pepper.
- Pour the dressing over the salad and toss everything well.
- Taste and adjust salt or acidity if needed.
- Chill for 15–30 minutes before serving for best flavor.
- Serve as a main or side dish, and enjoy!
Nutrition
Flavor-Packed Variations You Haven’t Tried Yet!
- Roasted Garlic Upgrade:
Swap raw onion with roasted garlic cloves or slow-cooked shallots for a mellow, caramelized flavor. It makes the salad feel a bit more luxe without overpowering the other ingredients. - Crispy Chickpeas on Top:
Add a handful of oven-roasted chickpeas just before serving for an extra layer of crunch and spice. I love using a paprika-lime seasoning on mine. - Add a Briny Bite:
A few chopped olives (like kalamata or castelvetrano) bring an earthy, briny depth that plays really well with the capers and vinaigrette. - Grated Veggies, Not Just Chopped:
Try grating carrots or raw beets into the mix instead of dicing them. It changes the texture and gives the salad a colorful, almost slaw-like effect. - Infused Oil Dressing:
Warm the olive oil slightly with crushed fennel seeds or dried chili flakes before adding it to the dressing. It adds a subtle, aromatic kick. - Fresh Herbs Beyond Parsley:
While parsley is classic, don’t shy away from tarragon, dill, or even a pinch of crushed mint. Just a little can change the entire character of the salad. - Toss in Pickled Veggies:
A spoonful of homemade or store-bought pickled red onions or radishes adds zing and beautiful color contrast. - Add a Crunch Element:
Toasted sunflower seeds or crushed almonds work surprisingly well here especially if you’re planning to serve the salad chilled the next day.
Quick Questions?
Q. Can I use dry beans instead of canned?
Ans: Absolutely! Just soak and cook them ahead of time. You’ll need about 4½ cups of cooked beans to replace 3 cans.
Q. How long does this salad last in the fridge?
Ans: It stays fresh for up to 3 days in an airtight container—and actually tastes better on day two as the flavors mingle.
Q. Is this salad freezer-friendly?
Ans: Not really. The beans and cucumbers don’t thaw well and may become mushy. It’s best enjoyed fresh or refrigerated only.
Q. What can I use instead of capers?
Ans: Chopped green olives or a splash of pickle brine work great as a briny substitute if you’re out of capers.
Q. Can I add grains like quinoa or couscous?
Ans: Yes! Both blend beautifully with the bean base and can turn it into a more filling main dish.
Q. Is this salad good for weight loss?
Ans: Definitely. It’s rich in fiber and protein, which helps keep you full longer and supports healthy digestion.
Q. Can I make this salad spicy?
Ans: For sure! Add a pinch of red chili flakes, diced jalapeños, or even a dash of hot sauce to the dressing.
