Bean Salad
Servings: people
This easy bean salad is fresh, hearty, and tossed in a tangy mustard dressing—perfect as a side or a light Mediterranean-inspired meal.
Ingredients
For the Salad
- 1 can (15 oz) kidney beans drained and rinsed ( 1½ cups / 240g cooked)
- 1 can (15 oz) white beans any - drained and rinsed ( 1½ cups / 240g cooked)
- 1 can (15 oz) chickpeas drained and rinsed ( 1½ cups / 240g cooked)
- 1 stalk celery chopped
- 1 cup cherry tomatoes halved
- ½ red onion thinly sliced
- 5 leaves fresh basil chopped or torn
- 1 can (5-7 oz) tuna in olive oil drained - optional but recommended
For the Dressing
- 4 tablespoons extra virgin olive oil
- 4 tablespoons red wine vinegar or apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 2 teaspoon honey or maple syrup
- ¾ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
Instructions
- Make Dressing & Marinate Beans: Whisk together 4 tablespoons extra virgin olive oil, 4 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon dried oregano, 2 teaspoon honey, ¾ teaspoon salt, and ⅛ teaspoon black pepper in a large bowl.Add 1 can (15 oz) kidney beans, 1 can (15 oz) white beans, and 1 can (15 oz) chickpeas (all drained), toss, and let marinate while you chop the veggies.
- Assemble the Salad: Chop 1 stalk celery, halve 1 cup cherry tomatoes, and slice ½ red onion and 5 leaves fresh basil.Add them right on top of the beans then toss to combine. Finally, gently fold in 1 can (5-7 oz) tuna in olive oil (drained) - if using.
- Plate & Serve: Spoon into a bowl, drizzle with olive oil, and sprinkle with oregano. Serve chilled or at room temp with crusty bread to soak up the dressing.
Notes
SUBSTITUTIONS
- Kidney beans – substitute with black beans or pinto beans
- White beans – any, you can use lima, cannellini, butter beans, or even green beans
- Chickpeas – substitute with white beans or lentils
- Red onion – substitute with shallots, green onions, or sweet onion
- Celery – substitute with fennel or cucumber
- Cherry tomatoes – substitute with grape tomatoes or chopped vine tomatoes
- Fresh basil – substitute with parsley, oregano, or a pinch of dried herbs
- Tuna in olive oil (optional) – jarred is best, canned works in a pinch. Substitute with tuna in water, flaked mackerel, grilled chicken, feta, hard-boiled eggs, or omit
- Extra virgin olive oil – substitute with any good olive oil or avocado oil
- Red wine vinegar – substitute with white wine vinegar, apple cider vinegar, or lemon juice
- Dijon mustard – substitute with whole grain or yellow mustard
- Honey or maple syrup (optional) – substitute with agave syrup or a pinch of sugar
- Dress first. Whisk the dressing before adding beans—this way they soak up flavor from the start.
- Use jarred tuna in olive oil for better flavor and texture. Fold it in gently to keep the chunks whole. Canned works in a pinch.
- Rinse those beans. Canned beans are great—just rinse well to ditch the tinny taste.
- Let it rest. 15–20 minutes makes all the difference—flavors meld, beans absorb, magic happens.
- Taste and tweak. Always taste before serving. You might want a pinch more salt or a squeeze of lemon.
- Make it yours. Toss in olives, capers, or feta—this salad loves a good remix.
