There are certain recipes that resonate with all, becoming time-honored favorites for any gathering and reliable standbys for meal preparation. One such recipe is this bean salad. It’s versatile, filled with citrusy flavor, and elegant filling. After you learn the secret of it, it’s one of those recipes you will be repeatedly returning to.
From potlucks in the kitchen to barbecues in the backyard, bean salads are comfortable. They may be served as contentedly hot, cold, or room temperature. With their visual appeal, diversity of taste, and simplicity of preparation, they become a menu favorite with and among visitors.
1. Picking the Best Beans
The center of any good bean salad are the legumes. Legumes are rich in fiber, plant protein, and necessary nutrients like folate and iron. They are cardiovascular-healthy, filling, and affordable food that is easily capable of absorbing dressings and spices.
Three Bean Salad
Equipment
- 1 Colander For draining and rinsing beans
- 1 Large Mixing Bowl For preparing and tossing the salad
- 1 Microplane or Fine Grater For grating garlic
- 1 Whisk For emulsifying the dressing
- 1 Chef’s Knife and Cutting Board For chopping vegetables and herbs
Ingredients
Main
- One 15-ounce can chickpeas
- One 15-ounce can black beans
- One 15-ounce can butter beans
- 1 clove garlic
- 1 teaspoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 cup olive oil
- 1 teaspoon zaatar
- Kosher salt and freshly ground black pepper
- Juice of 1 lemon
- 3 tablespoons fresh mint leaves chopped
- 3 tablespoons fresh parsley leaves chopped
- 3 tablespoons fresh tarragon chopped
- 4 stalks celery finely diced
- 1/2 red onion or 1 shallot small dice
Instructions
- Drain and rinse all the beans in a colander. Set aside and allow to fully dry.
- Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days.
Notes
For an old-fashioned 3-bean salad, chickpeas, kidney beans, and green beans are the dependable trio. Black beans and pinto beans bring depth to elevate it to a 5-bean. Each of the beans brings its own texture and subtle flavor, from smooth cannellini to nutty chickpeas.
Some of them include black-eyed peas for a visual shock or lentils and wax beans for contrasting textures. The concept is seeking harmony with pleasant contrasting flavors and textures that blend well together.
2. Adding Crunch for Contrast
Crunch is essential in a classy bean salad. It is contrasted by the soft beans and adds zest to every bite.
Crunchy Avocado Salad
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Colander
Ingredients
Main
- 2 ripe avocados peeled, pitted and diced
- 2 ripe beefsteak tomatoes diced
- 1/2 cup pitted nicoise olives roughly chopped
- 1 cup canned chickpeas drained, rinsed and drained again
- 2 tablespoons roughly torn flat-leaf parsley
- 1/4 cup champagne vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 2 ounces blue corn tortilla chips
Instructions
- Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.
Notes
Red onion is good, especially sweet ones that do not overpower the dish. The subtle pungency goes well with the earthy beans.
Cucumber also excels. English cucumbers, which are more meaty and have less water content, are best. Regular cucumbers can also be used, just remove the hard skin and scoop out seeds so the salad will not become watery.
Celery, jicama, fennel, and red and green bell peppers contribute crunch and color. Mixing some of them provides a textured component that is exciting to chew with every bite.
3. Flavoring with Small Ingredients
Small punches of salty, briny flavor across the salad are provided by capers. Their tartness balances the richness of the beans.
Fresh Corn Salad
Equipment
- 1 Large Pot
- 1 Large Bowl For ice bath and mixing
- 1 Sharp Chef’s Knife For cutting corn kernels
- 1 Cutting Board
- 1 Colander
Ingredients
Main
- 5 ears of corn shucked
- 1/2 cup small-diced red onion 1 small onion
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Instructions
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Notes
Fresh herbs are also a necessity. They provide the salad with its brightness and depth that nothing from dried herbs can match. Parsley is a necessity, but basil, mint, dill, cilantro, and tarragon all contribute to something special. Tarragon is so potent it must be added to taste.
These little things dress the salad without making it more difficult to prepare, adding freshness and depth.
4. Dressing the Salad Just Right
The dressing holds it all together. A decent vinaigrette revivifies the ingredients and unites their flavors to one another.
Charred Green Bean Salad
Equipment
- 1 Grill Basket
- 1 Large Pot
- 1 Large Bowl for ice bath
- 1 Medium Bowl for vinaigrette
- 1 Whisk
Ingredients
Main
- Kosher salt and freshly cracked black pepper
- 1 pound green beans end trimmed
- Juice and zest of 1 lemon
- 1 clove garlic grated
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh oregano finely chopped
- 1/3 cup olive oil
- 1/3 cup crumbled feta
- 1/4 cup sliced toasted almonds
Instructions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
- Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
- Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper.
- Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.
Notes
A simple red wine vinegar dressing made with olive oil, mustard, salt, pepper, and dried oregano is excellent. Italian seasoning or Herbes de Provence may stand in as a variety.
For a Mediterranean twist, substitute with a garlic Dijon vinaigrette. Mince the garlic, Dijon mustard, fresh lemon juice, sugar (or honey), and a peppery extra virgin olive oil like Early Harvest Greek or Hojiblanka to make a zesty base. Season with salt and pepper, and whisk up well to create a unifed, smooth dressing.
This is the salad center, and experimenting with dressing ingredients allows you to make one to serve on any occasion.
5. Chilling and Assembly for Best Results
Salad assembly is easy. Start by rinsing and draining canned beans. This removes excess sodium and starch that can dampen flavor or hide the dressing.
Black Bean Salad
Equipment
- 1 Large Mixing Bowl For combining all ingredients thoroughly.
- 1 Cutting Board Essential for safe and efficient dicing of vegetables and fruit.
- 1 Chef’s knife For precise dicing and chopping.
- 1 Measuring Spoons For accurate measurement of spices and liquids.
- 1 Whisk or Large Spoon For mixing ingredients evenly.
Ingredients
Main
- 2 cans black beans drained, about 30 ounces
- 1 15-ounce can corn, drained
- 2 Roma tomatoes diced
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup diced green onions
- 1/4 cup diced pineapple
- 1 tablespoon chopped cilantro leaves
- 1 jalapeno seeded and minced
- 4 tablespoons sherry vinegar
- Juice of 1/2 lime
- 3 tablespoons honey
- 1 tablespoons salt
- 1 teaspoon black pepper
- Pinch ground cumin
Instructions
- Mix all ingredients in a bowl and refrigerate for 1 hour.
Notes
Shake your dressing very well in a big salad bowl. Add beans, vegetables, herbs, and additions like capers. Gently toss but make sure to coat evenly.
A refrigeration time of a minimum of one hour prior to serving allows flavors to combine. The beans absorb the dressing, and the flavor becomes more balanced. Toss the salad lightly once again prior to serving to re-vitalize the mix.
6. Beyond the Basics: Creative Variations
One of the best aspects of having bean salad figured out to a formula is its versatility. Adding grains turns what is otherwise a side dish into a main course. Bulgur, wild rice, basmati, quinoa, and farro are all adornments to beans and add chew.
Bacon, goat cheese, raw onion, or corn add-ins are richness or contrast. A black bean and corn salad is colorful and child-friendly enough to be a healthy salsa, for example.
Seasonal vegetables bring variety. Green beans in early summer, cherry tomatoes, carrots, and radishes add the color and crispness to the salad. Edamame adds texture and protein.
A touch of warmth can be revolutionary. A dash of cayenne, red pepper flakes, or jalapeño brings gentle warmth. Jalapeños bring lively, bold crunch, and pineapple, even, with cumin in a black bean salad, brings sweet-savory contrast with surprise value.
Abrupt mix-ins like lemon-stuffed olives burst with citrusy brine. Caramelizing beans before adding them gives smokiness and caramelized flavors. Peeling chickpeas adds texture and mouthfeel.
For presentation, topping the salad in a trifle dish enhances its color and makes it a party or buffet-table appetizer.
Photo by Frames For Your Heart on Unsplash
7. Serving Suggestions
Bean salad is a contender for any meal plan. It’s quick to prepare, easy to transport, and pairs well with nearly everything.
As a side dish, it complements nicely grilled proteins like Mediterranean chicken thighs or harissa-marinated drumsticks. Its brightness balances rich flavors to perfection.
It also complements lighter mains like lemon dill salmon or baked pork chops. It also suits convenience meals with burgers, grilled vegetables, or sandwiches.
To make it a meal, serve over salad greens, quinoa, or rice. Add chicken breast cubes to it for added protein. It’s a good one to keep in the fridge and eat as a nice lunch directly from the container.
For a twist, serve it with other salads like no-mayo potato salad or Italian pasta salad. Another complementary partner is herby couscous and lemon that completes a summer platter.
8. Pro Tips for a Perfect Bean Salad
Rinse canned beans to achieve a clean, clear flavor. This will get rid of salt and starch that hide the dressing.
Let the salad sit. One hour chilling is best, but a few hours only makes it better. During this time, the beans take on flavor and everything has a more cohesive taste.
When preparing the salad a day in advance, reserve adding herbs until 30 minutes before serving. This prevents them from losing their color and freshness.
If using raw green beans, blanch and ice water shock them briefly. This will preserve color and keep crunch. Microwave-in-bag beans are also easy, fast to use.
Taste salad just before serving. Flavors shift as salad stands, so splash of more vinegar or sprinkle of salt might be necessary.
Feel free to swap. Swap tomatoes for bell peppers, swap out beans, or try other herbs. Add olives or switch dressings based on occasion or season.
Bean salad is also budget-friendly. Canned or frozen beans are inexpensive and can be stored forever. Made ahead of time and chilled in a covered container, the salad will keep for five days.
