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Bean Salad

A vibrant and refreshing bean salad featuring juicy cherry tomatoes, creamy mixed beans, and a zesty vinaigrette, perfect for family gatherings and meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can mixed beans (kidney, chickpeas, black beans) – drained and rinsed Choose a canned mix for convenience.
  • 1 cup cherry tomatoes – halved Look for fresh and ripe tomatoes.
  • 1/2 cup red onion – diced Substitute with green onion if preferred.
  • 1/4 cup parsley – chopped Fresh parsley adds flavor and color.
Dressing
  • 2 tablespoons olive oil Use extra virgin for better flavor.
  • 1 tablespoon apple cider vinegar Adjust to taste.
  • Salt and pepper to taste Enhances the overall flavor.

Method
 

Preparation
  1. Start by draining and rinsing the mixed beans under cold water.
  2. Halve the cherry tomatoes, dice the red onion, and chop the parsley.
Mixing
  1. In a large mixing bowl, add the rinsed beans, cherry tomatoes, diced red onion, and chopped parsley.
  2. In a small jar or bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  3. Pour this dressing over the bean mixture and gently toss everything together until well combined.
Serving
  1. Taste the salad and adjust seasoning if needed.
  2. For optimal flavor, chill in the refrigerator for about 30 minutes before serving.

Notes

Store in the refrigerator for up to 5 days in an airtight container. Best enjoyed cold but can be warmed up if preferred.