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Quick & Easy Ultimate Mixed Bean Salad with Zesty Vinaigrette

A close-up overhead shot of a vibrant bean salad featuring black beans, white beans, and diced red peppers.
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Prepare this high-protein, fiber-rich mixed bean salad quickly using canned beans. It is excellent for meal prepping, potlucks, or serving as a healthy side dish.

Ingredients

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  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Combine the rinsed and drained black beans, kidney beans, cannellini beans, thawed corn, diced red bell pepper, chopped red onion, and cilantro in a large bowl.
  2. In a separate small bowl, whisk together the olive oil, lime juice, apple cider vinegar, Dijon mustard, cumin, salt, and pepper to create the vinaigrette.
  3. Pour the vinaigrette over the bean mixture.
  4. Toss gently until all ingredients are evenly coated with the dressing.
  5. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  6. Stir well before serving cold or at room temperature.

Notes

  • You can substitute any canned bean variety you prefer for a different mix.
  • For a crunchier texture, add 1/2 cup of chopped celery when mixing the vegetables.
  • This salad tastes better after chilling for several hours or overnight.
  • This recipe contains no mayonnaise and is suitable for make-ahead preparation.

Nutrition

Find it online: https://tastetaught.com/quick-easy-ultimate-mixed-bean-salad/