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Mixed Bean Salad Recipe
Ash Tyrrell

Mixed Bean Salad Recipe

I recently tried making this mixed bean salad, and wow—it’s become one of my favorite go-to dishes! I love how easy it is to throw together, yet it tastes so fresh and vibrant. The combination of beans, crisp veggies, and a tangy dressing is simply irresistible. It’s perfect for picnics, potlucks, or a light lunch
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Total Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 15- ounce cans mixed beans drained and rinsed (low-sodium works best to reduce salt)
  • 2 cups fresh green beans cut into 1-inch pieces (blanching keeps them crisp and vibrant)
  • ¼ cup red onion very thinly sliced (adds a subtle bite; shallots are a good alternative)
  • 2 scallions sliced (for mild onion flavor and color)
  • ¼ cup chopped fresh parsley and fresh dill herbs elevate freshness; use what you love
  • 3 Persian cucumbers or 1 large English cucumber chopped (keep them crunchy by adding last)
  • 3 tablespoons chopped dill pickles or sweet pickles adds tang and slight sweetness
  • 1 tablespoon capers drained and roughly chopped (optional, for briny punch)
  • ⅓ cup apple cider vinegar tangy base for the dressing
  • ½ cup extra-virgin olive oil rich and smooth; don’t use cheap oil
  • 1 teaspoon Dijon mustard adds depth and emulsifies the dressing
  • 1 –2 teaspoons honey or maple syrup optional, balances acidity
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon fresh ground black pepper

Method
 

  1. Bring a pot of salted water to a boil and cook the green beans for 2 minutes until just tender-crisp. Immediately transfer them to ice water to stop cooking and maintain their bright green color. Drain and pat dry before adding to the salad.
  2. In a large bowl, mix drained beans, blanched green beans, red onion, scallions, parsley, dill, cucumbers, pickles, and capers. Toss gently so everything is evenly distributed, keeping the salad fresh and colorful.
  3. Whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl. Pour the dressing over the salad and toss to coat evenly. Serve immediately or refrigerate for a couple of hours for enhanced flavor.

Notes

  • I always rinse canned beans thoroughly to remove excess salt and any canned flavor
  • I add cucumbers just before serving to keep them crisp
  • I sometimes let the salad marinate overnight; the flavors deepen beautifully
  • I like adding fresh herbs like basil or mint for a refreshing twist