Quick Mixed Bean Salad Recipe
Let’s make a delicious fiber and protein-loaded Mixed Bean Salad together – it’s quick, healthy, and bursting with flavors! Perfect for a delicious meal on a busy day.
Today I’m sharing this fresh and delicious Mixed Bean Salad recipe. I just LOVE a good salad no matter the season and I thought it would be nice to share this one with you all.
Table of Contents
How to Make Quick Mixed Bean Salad Recipe
This is a super easy-to-make salad. I learned it with my mom a few years ago and now I personally can eat only this salad as a whole meal but it’s so delicious when accompanying a juicy skillet chicken breast.
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You can find this recipe written in Spanish over at my mom’s blog Programando la Vida.
Ingredients
- 1 tin (10-15 Oz) red kidney beans
- 1 tin (10-15 Oz) pinto beans
- 1 tin (10-15 Oz) sweet corn
- 1 tin (10-15 Oz) green peas
- ½ red bell pepper {chopped}
- ½ green bell pepper – finely chopped
- 1 small onion – finely chopped
- 2 tomatoes – finely chopped
- ¼ cup of fresh parsley
- ½ cup extra virgin olive oil – approximately
- 4-5 tbsp of Apple Vinegar
- Salt to taste
- Black Pepper to taste
Directions:
1. In a medium-large salad bowl, mix all the ingredients except for the parsley.
2. Try to be slow and careful so the beans don’t smash.
4. When it’s all mixed add the oil, vinegar, salt, and pepper.
5. Right before serving add the parsley
6. Serve and enjoy!!!
WHAT TO SERVE WITH this SALad
- Grilled steak, chicken, or pork.
- Nachos or Chips
- Chicken tenders
HOW TO STORE this mixed bean salad
It can be stored in the fridge for up to 4-5 days.
Make sure to keep it in an air-tight container.
Recipe Tips
- I usually use white onions, but if they taste too sharp for you, you can use red onions or your favorite kind of onion here.
- If you are not so fan of vinegar you can swap it for lime juice or lemon juice.
- Feel free to add or replace with other beans like black beans or garbanzo beans (chickpeas).
- Use fresh herbs: Fresh herbs like parsley, cilantro, dill, and green onions add a bright, fresh flavor to your salad.
- Let it marinate: The longer your vinaigrette sits, the more the flavors meld together. Make it ahead of time and let it sit in the fridge for at least a couple of hours before serving.
- If you want to take your salad to the next level of creaminess, dice up some ripe avocado and gently fold it in. It’ll add a velvety texture and make your salad absolutely irresistible.
Frequently Asked Questions
Absolutely! You can use any type of pepper you like, depending on your preferred level of spiciness. Jalapeños and serranos are traditional choices, but you can also use habaneros, Thai chilies, or even bell peppers if you prefer a milder flavor.
Yes! In fact, it’s even better if you make it ahead of time and let it sit in the fridge for a few hours. This allows the flavors to meld together and gives the salad a deeper, richer flavor.
It’s perfect for serving with grilled meats like steak, chicken, and pork. It’s also delicious with rice, or as a topping for nacho or chips.
It’s best to eat it within a few days for optimal freshness and flavor.
More Savory Recipes to Try
If you like this homemade Vinaigrette Tomato Salsa recipe you might love these other delicious savory recipes too!
🥣 Recipe
Quick Mixed Bean Salad
Ingredients
- 1 tin 10-15 Oz kidney beans
- 1 tin 10-15 Oz pinto beans
- 1 tin 10-15 Oz sweet corn
- 1 tin 10-15 Oz green peas
- ½ red bell pepper {chopped}
- ½ green bell pepper – finely chopped
- 1 small onion – finely chopped
- 2 tomatoes – finely chopped
- ¼ cup of parsley
- ½ cup Olive oil – approximately
- 4-5 tbsp of Apple Vinegar
- Salt to taste
- Pepper to taste
Instructions
- In a medium-large salad bowl, mix all the ingredients except for the parsley.
- Try to be slow and careful so the beans don’t smash.
- view of ingredients
- When it’s all mixed add the oil, vinegar, salt, and pepper.
- Right before serving add the parsley
- Serve and enjoy!!!
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Til’ next time…
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