Easy Mixed Bean Salad

Mixed Bean Salad is perfect for a side dish or to serve as a snack. It has just the right amount of tanginess and color—a great dish for your next party.

Mixed Bean Salad–kidney beans, black beans, onion, tomatoes, vinegar, and oil. A simple, delightful, and very satisfying salad that is bursting with flavor. This salad only has 6 ingredients and takes less than 5 minutes to throw together. It’s healthy and delicious!

My family loves this mixed bean salad. The tangy vinegar and oil dressing puts this salad over the top! I made this for lunch over the weekend, and everyone boasted over it! They couldn’t believe how quickly this salad came together.

You can make this mixed bean salad ahead of time and keep it in the refrigerator. It tastes better to me if you can make it a day or two before you serve it. The longer it sits, the better it tastes.

This salad is great for tailgating, or to serve as a side dish. This also makes a great snack at any time of the day. My favorite way to eat this salad is with corn chips as a dip. Also, it’s really great if you are standing with the refrigerator door wide open and eating it right out of the bowl…not that I would know. 😉

What Ingredients will I need for Mixed Bean Salad?

Beans: My favorite beans for this salad are kidney beans and black beans. Of course, you could also use white beans, chickpeas, or navy beans.

Onion: Dice half an onion for this salad. Sometimes if the onion is small, I might use a whole one.

Tomatoes: Dice two tomatoes. Summertime is the perfect time for this salad. This is when tomatoes are plentiful and so flavorful. And, when they are mixed with vinegar and oil–THEY ARE DELICIOUS!

Dressing: The dressing is simple. Just mix some Seasoned Rice Vinegar and olive oil together and pour over the bean mixture. Sprinkle in a little salt and pepper and you are done.

You will want to refrigerate this salad for several hours. This will allow all of the flavors to pop. The longer this sits, the better.

Give it a try. You won’t be disappointed!

HOW TO MAKE MIXED BEAN SALAD

In a serving bowl, add the drained and rinsed beans, onion, and tomatoes.
Mix together the vinegar and oil and pour over the bean mixture.
If desired, add salt and pepper to taste.
Let sit in the refrigerator in a well-covered container for several hours. The longer it sits, the better it tastes.

Can you Eat Beans Straight from the Can?

Yes, canned beans are fine to eat straight from the can without cooking. I like to rinse all of my beans, drain and then use in a salad. Most beans have added salt, so rinsing them will wash some of the salt away. Canned beans are very affordable and easy to find. Feel free to swap up your beans in this salad. 

How Long will Bean Salad keep in the Refrigerator?

Store Mixed Bean Salad in an air-tight container in the refrigerator. It will usually keep 3-4 days. 

Tips and Variations for the Best Bean Salad

• Choose your favorite beans for this salad. 
• Use fresh herbs such as basil or cilantro
• Use a red onion instead of a yellow onion
• Use apple cider vinegar
• Make this salad several hours before you plan to serve it so all of the flavors will blend together.
• Rinse beans before using in this recipe

Be sure to check out these other side dishes to complete your meals.

Carrot Apple Salad

Bacon and Broccoli Salad

Creamy Grape Salad

Crock Pot Creamed Corn

Southern Style Chicken and Dressing

Easy Mac and Cheese