Bean Salad
Bean salad is one of those classic recipes that always reminds me of summer potlucks, family barbecues, and easy, make-ahead dishes you can just pull out of the fridge when company arrives. It’s tangy, a little sweet, and packed with texture—plus it’s made almost entirely from pantry staples, which makes it super convenient.
I’ve been making this version for years, and it never lasts long. The mix of beans provides a colorful, hearty base, and the sweet-and-sour dressing brings it all together in the best way. It’s great for feeding a crowd, but honestly, I love having leftovers in the fridge to snack on through the week.
Whether you’re heading to a picnic or just want a refreshing side dish to serve with dinner, this bean salad recipe checks all the boxes. No fancy ingredients, no complicated steps—just good, honest food that’s always a hit.
My mom came over when I was making this recipe and asked to take a container home. She is a huge fan of Bean Salad and said mine was delicious. Thanks, Mom!
Why You’ll Love This Recipe
- It’s a meal prep dream: This salad actually tastes better the longer it sits, so it’s perfect for prepping the night before.
- Pantry-friendly: Canned beans are the star here, which means you can whip this up without a special trip to the store.
- Feeds a crowd: Whether you’re bringing it to a potluck or serving it at a family dinner, there’s plenty to go around.
- Sweet, tangy, and full of flavor: The dressing strikes the perfect balance of vinegar and sugar, with just a hint of herbiness from the basil and parsley.
- Colorful and crunchy: With crisp green peppers, sweet onions, and a variety of beans, every bite has something a little different.
- No cooking required: Just open a few cans, slice a few veggies, whisk up the dressing, and you’re done!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Green beans: Use canned, cut, or whole green beans—just be sure to drain them well so the salad doesn’t become watery.
- Red kidney beans: Give them a good rinse to remove excess sodium and improve the flavor.
- Wax beans: These pale yellow beans add a nice color contrast and a mild flavor.
- Broad beans or lima beans: Either one works! Broad beans are firmer, while lima beans are softer and creamier.
- Sweet onion: Look for a mild variety, such as Vidalia, which is perfect for salads with no harsh bite.
- Green pepper: You can swap in red or yellow peppers for a pop of color.
- Sugar: Balances the tangy vinegar and gives that classic sweet-and-sour flavor.
- White vinegar: The base of the dressing—apple cider vinegar works as an easy substitute.
- Dried basil: Use fresh basil if you have it on hand.
- Vegetable oil: Neutral oil works best, so it doesn’t overpower the dressing—canola is a good option too.
- Salt: Enhances all the flavors and ties everything together.
- Dried mustard: Adds a subtle, zippy kick—don’t skip it!
- Fresh parsley: Gives the salad a fresh, bright finish. Dried parsley can be used as a substitute if needed.
- Pepper: Season to your taste for a little extra flavor and balance.
How to Make Bean Salad
- Step One: Add green beans, kidney beans, wax beans, broad beans, onions, and green pepper to a large bowl. Stir to combine.
- Step Two: In a small bowl, whisk together sugar, white vinegar, pepper, basil, vegetable oil, salt, dried mustard, and parsley. Pour the dressing over the salad and toss to combine.
- Step Three: Let it marinate for a few hours before serving.
What to Serve With It
- Grilled meats: Think burgers, steaks, chicken, or sausages. The tangy dressing cuts through the richness perfectly.
- BBQ favorites: It’s a natural fit alongside ribs, pulled pork, or anything smoky and saucy.
- Sandwiches and wraps: Great with deli-style sandwiches, grilled cheese, or even a hearty wrap for a light lunch.
- Picnic and potluck spreads: Serve it with pasta salad, deviled eggs, or potato chips for a full picnic plate.
- Simple weeknight dinners: Pair it with baked chicken, fish fillets, or even a vegetarian main like stuffed peppers.
- Crusty bread or rolls: Scoop up those last bits of dressing with a soft dinner roll or a slice of baguette.
Variations and Substitutions
- Add extra crunch: Toss in some chopped celery or water chestnuts for even more texture.
- Switch up the beans: Don’t have one of the beans listed? No problem! Chickpeas, black beans, or cannellini beans make great stand-ins. Just stick to four different kinds for variety in texture and color.
- Use fresh or frozen green beans: If you prefer, lightly steam fresh or frozen green beans instead of using canned. Just make sure they’re tender-crisp and fully cooled before adding them.
- Use a red onion: If you’re out of sweet onion or just love a little extra bite, red onion is a great substitute. It adds a pop of color and a slightly sharper flavor. To mellow it out a bit, soak the slices in cold water for 10 minutes before adding them to the salad—this helps take the edge off while keeping that nice crunch.
- Mix in extra veggies: Want to bulk it up or use what you have in the fridge? Diced bell peppers add crunch and color, cucumber brings a refreshing bite, cherry tomatoes offer juicy sweetness, and chopped avocado gives it a creamy twist. Just add delicate ingredients like avocado right before serving so they stay fresh and don’t get mushy.
- Swap the vinegar: White vinegar gives a classic flavor, but apple cider vinegar or red wine vinegar adds a nice twist.
- Upgrade the dressing: For a slightly different (and fancier!) flavor, swap the vegetable oil with extra-virgin olive oil, use Dijon mustard instead of dry mustard, and add a splash of fresh lemon juice, either along with or instead of the vinegar. It gives the salad a brighter, more Mediterranean-style twist.
- Add a touch of heat: Want a little kick? Try adding a pinch of red pepper flakes or a dash of hot sauce to the dressing.
- Try different herbs: No parsley? Fresh dill, cilantro, or chives work beautifully. You can also use a mix of fresh herbs for extra flavor. You can even use fresh mint if you have some.
- Reduce the sugar: You can reduce the sugar slightly if you prefer a tangier salad, or use a sugar substitute that works well for cold dressings.
Storage Instructions
This bean salad is a great make-ahead option and stores really well!
- Refrigerate: Store any leftovers in an airtight container in the fridge. It’ll stay fresh for up to 5 days, and the flavors actually get better the longer it marinates.
- Give it a stir: Before serving leftovers, give the salad a quick toss to redistribute the dressing and freshen it up.
- Not freezer-friendly: This isn’t a salad that freezes well. The beans and veggies can turn mushy once thawed, so it’s best enjoyed fresh from the fridge.
Recipe Tips and Tricks
- Drain and rinse well: Make sure all your canned beans are well-drained, and rinse the kidney beans especially to remove any excess starch or sodium.
- Slice veggies thinly: Thinly sliced onions and peppers blend better with the beans and absorb more of that delicious dressing.
- Let it marinate: Don’t skip the chilling time! A few hours (or overnight) in the fridge helps all the flavors meld together beautifully.
- Taste and adjust: Everyone’s taste is different—feel free to tweak the amount of sugar, vinegar, or salt in the dressing to suit your preference.
- Make it pretty: Serve in a clear glass bowl so the colorful layers of beans and veggies can really shine, especially if you’re bringing it to a potluck or picnic.
- Double the batch: This salad is always a hit, so if you’re feeding a crowd, it’s easy to double (or even triple) the recipe.
Bean Recipes
- Bean Casserole
- Green Bean Casserole
- Southwestern Turkey 5 Bean Chili
- Quick White Bean & Turkey Chili
- Slow Cooker Black Beans
- Baked Beans with Ground Beef
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Bean Salad
This easy bean salad recipe is made with canned beans, crisp veggies, and a tangy homemade dressing. Perfect for potlucks, picnics, or make-ahead meals!
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Ingredients
- 1 can green beans 398ml can, drained
- 1 can red kidney beans 540ml can, drained and rinsed
- 1 can wax beans 398ml can, drained
- 1 can broad beans or lima beans 540ml can, drained
- 1 sweet onion thinly sliced
- 1 green pepper thinly sliced
- ¼ cup sugar
- ½ cup white vinegar
- ½ tsp dried basil
- ½ cup vegetable oil
- 1 tsp salt
- ½ tsp dried mustard
- 2 tbsp fresh parsley chopped finely
- pepper to taste
Instructions
- Add green beans, kidney beans, wax beans, broad beans, onions and green pepper to a large bowl. Stir to combine.
- In a small bowl, whisk together sugar, white vinegar, pepper, basil, vegetable oil, salt, dried mustard and parsley. Pour over salad and toss to combine.
- Let marinate a few hours before serving.
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Nutrition
Serving: 1cup | Calories: 691kcal | Carbohydrates: 93g | Protein: 34.2g | Fat: 22.6g | Saturated Fat: 13.8g | Polyunsaturated Fat: 7.2g | Cholesterol: 7mg | Sodium: 469.2mg | Fiber: 29.2g | Sugar: 13.2g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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This recipe is also very good by adding chopped celery. It gives it a little crunch.
Sounds delicious!!
Hi, can you tell me what a wax bean and a broad bean are ?? I haven’t seen these at the store. Thanks for your time on my question.
Broad beans are also called Fava Beans. You could sub them out with Lima Beans though if you can’t find them. Wax beans are the yellow beans like these https://www.walmart.ca/en/ip/green-giant-canned-cut-wax-beans/6000196898313
It has been a while since I had a bean salad, this looks so good! Hope you are enjoying your week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
I was looking for another side for our Christmas party and this would be great!…thank you for sharing.
This was one of my mother’s favorite dishes. My oldest sister still makes it, and me and my 2 sisters love it, but not too many of the rest of the family members do. Thank you for sharing it. It looks sooo good! Found you at Tasty Tuesdays.
My mom used to make this salad! It bring back a lot of memories!