Quick, hearty bean salad in quarter of an hour
A bean salad is a fast, no-cook option that feeds many and stays good in the fridge. Use canned beans for speed and pick bold, simple dressing components so flavors come together quickly.
Steps to assemble:
- Drain and rinse two or three kinds of canned beans (chickpeas, cannellini, black beans work well). Place in a large bowl.
- Add chopped crunchy veg: cucumber, bell pepper, red onion, and cherry tomatoes.
- Mix a dressing of olive oil, vinegar or lemon juice, a little Dijon mustard, salt, pepper, and optionally a pinch of sugar or honey.
- Toss beans and veggies with the dressing and add fresh herbs (parsley, cilantro, or oregano).
Optional boosters:
- Crumbled feta, diced avocado, or toasted nuts/seeds for richness and texture.
- Olives or capers for briny notes.
- Cooked grains like farro or quinoa to turn it into a complete main-dish salad.
Make-ahead and storage:
- The salad gets more cohesive after 30–60 minutes in the fridge but is fine immediately. Store up to 3–4 days, stirring before serving.
A fifteen-minute bean salad is adaptable: swap in whatever beans and produce you have, and match the dressing to the cuisine—lemon-herb for Mediterranean, cumin-lime for Mexican, or tahini-lemon for Middle Eastern flavors.