Quick Bean Salad Recipe

Ready in 10 minutes, this vibrant bean salad is a healthy and delicious side dish or light lunch! Packed with flavor and protein, it's perfect for a quick weeknight meal or potluck contribution. Simply mix a few simple ingredients and enjoy the refreshing taste – great served over lettuce or on its own!

Prep Time 5 mins
Cook Time 10 mins
Calories 28.7 kcal
Protein 0g
Rating 4.0 (1 Reviews)
Quick Bean Salad 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Quick Bean Salad

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How to Make Quick Bean Salad

  1. In a large bowl, combine 1 (15-ounce) can of kidney beans (drained and rinsed), 1 (15-ounce) can of chickpeas (drained and rinsed), 1/2 cup chopped red onion, 1/2 cup chopped bell pepper (any color), 1/4 cup chopped fresh parsley, and 1/4 cup olive oil.
  2. In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, salt, and pepper to taste.
  3. Pour the dressing over the bean mixture and toss gently to combine.
  4. Serve immediately for a fresh, vibrant salad, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve over a bed of lettuce for a complete meal.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

8g

Fat

1g

Carbs

1g