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.

Quick Mixed Bean Salad Recipe in a clear bowl Cover image with title text overlay

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.

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
All the ingredients cans for the salad recipe

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.

top view of chopped ingredients

4. When it’s all mixed add the oil, vinegar, salt, and pepper.

5. Right before serving add the parsley

6. Serve and enjoy!!!

closeup view of Mixed Bean Salad

WHAT TO SERVE WITH this SALad

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.
overhead view of Mixed Bean Salad
closer view of Kidney and Pinto Beans Mix Salad

Frequently Asked Questions

Can I use different types of peppers in my salad?

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.

Can I make the salad ahead of time?

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.

What can I serve mixed bean salad with?

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.

How long will the salad keep in the fridge?

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 Recipe in a clear bowl Cover image

Quick Mixed Bean Salad

Camila Rojas
Let’s make a delicious Mixed Bean Salad together – it’s quick, healthy, and bursting with flavors! Perfect for a delicious meal on a busy day.
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Traditional
Servings 4 people

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!!!
Keyword bean salad, fresh bean salad, mixed bean salad, mixed bean salad recipe

Share and PIN ME!!!

Quick Mixed Bean Salad Recipe in a clear bowl Pinterest image with title text overlay

Til’ next time…

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22 Comments

  1. That salad looks so tasty Cami! Such a simple dressing – I’m pinning this to try out. Thanks so much for linking to A Round Tuit. Hope you have a lovely week!

    1. So glad you like this… We make it often at home.. is simple and so delicious! It’s a perfect quick dinner!!! Thanks so much for stopping by Jill!
      XOXO

  2. Thanks so much for sharing with Wednesday’s Adorned From Above Link Party.
    Debi and Charly @ Adorned From Above

  3. This looks delicious and simple to put together…My kind of side dish! Thanks for sharing at the Hit Me With Your Best Shot Link Party last Tuesday! Hope to see you again tonight at 7EST! Excited to see what you’ve been up to!

    ~Ariean

  4. I love that I can practically make this healthy salad out of my pantry. Thanks for bringing it by foodie friday.

  5. Thank you so much for sharing this post at The Weekend re-Treat Link Party on The Best Blog Recipes this weekend! Wanted to stop by and Pin your post to our Party Boards :)

    Shauna @ The Best Blog Recipes

  6. I love the beautiful mix of colors. This just begs to be eaten, I will have to make some! Thanks for linking up to Snickerdoodle Sunday.

  7. Delicious salad! I can see why you love to eat it. Perfect any time, really. Pinned it! —Deb at DialMforMoms.com

  8. This would be an awesome side for tacos or enchiladas. Thank you so much for sharing at Simple Supper Tuesday.

  9. I do not like kidney or pinto beans, but I think I might like this recipe. I know I need the beans, so maybe if I mix other stuff with it, I can eat it!

  10. Okay, so I just made this. Yum. Excpet, I forgot the peppers and I love them. I omitted the onions because I’m not a fan of raw onions and added an avocado. It is delicious. If it weren’t for this post, I would never have thought to make this. So yummy and filling. Thank you!

    1. Yayyy How cool that you made the salad!. It’s ok to make some twosts and the idea of the avocado sound TOO yummy I gotta try it myself. Oooh Yes I will!!!

      Thanks so much for stopping by and letting me know, It makes me very happy!!!

      XOXO

  11. I think it’s a fantastic salad!!I’m a vegetarian and I live on salads :)Definitely going to try your recipe :)

    1. Hey Winnie, Thanks so much! I’m glad this could work for you. I’m a fan of salad too but not vegetarian at all LOl.

      XOXO

  12. Se ve delicioso!! I’m sure that adding some chickpeas would also be a nice variation. Thanks for sharing!

    1. Gracias!!! JA!… Oooh I’ve made this same salad with chickpeas and Yummmmmm!!! Thanks so much for stopping by!

      XOXO