Crunchy Bean Salad

Salads are my favorite dish to make during the summer, and this Crunchy Bean Salad is fresh, colorful, and full of texture. I make it with canned beans, crisp veggies, and a creamy yogurt dressing. It’s ready in just 20 minutes, and you can easily toss in your favorite beans, protein or extra veggies to make it your own.

Are you a salad kinda girl too? Then we’re totally on the same page. I’m not even kidding when I say I could eat salad every single day. You’ll find plenty of salad recipes in my website because I’m always mixing up something fresh like my crack corn salad, it’s loaded with sweet corn, crispy bacon, cheddar, and lime, all tossed in my homemade ranch. And don’t miss the Southwest ranch pasta salad, people in the comments say they eat it as a side, a snack, even dinner. It’s that good!.

And of course, no salad lineup is complete without a crunchy bean salad, right? It’s made with white beans, cucumber, tomatoes, red onion, olives, and bell peppers, all tossed in a creamy and zippy honey lemon vinegar dressing. You can serve it cold straight from the fridge or warm it up a little, either way, it is delicious. If you’re like me and always on the hunt for new salad ideas, check out my shrimp salad too.

Why you will love this recipe 

• All the crunch and color I want in one bowl: This salad checks every box for me; soft white beans, crisp cucumber, juicy tomatoes, briny olives, and crunchy bell pepper all tossed in a zippy creamy dressing.
• Done in 20 minutes, no cooking required: On hot days or busy nights, this is the kind of recipe I love making. I just open a few cans, chop up some veggies, and it’s ready before anyone can ask what’s for lunch or dinner.
• Perfect for lunch, parties, or a lazy dinner plate: I’ve served this for potlucks, tucked it next to grilled chicken, and packed it in lunchboxes. It works cold or warm, and it always gets eaten.
• Mix and match based on what you have: This salad plays nice with whatever I throw in; extra beans, more veggies, no olives, or a handful of herbs. It’s easy to make it yours without stressing about exact ingredients.

What you will need

• White beans: I rinse and drain the beans so they’re ready to mix in.
• Sliced English cucumber: I love the crunch and freshness the cucumber adds.
• Finely diced small red onion: Just a little onion gives the salad a nice sharp bite.
• Ripe cherry tomatoes: I slice them in half for juicy pops of flavor.
• Bell peppers: Yellow and red are my favorites. I dice them up after removing the seeds for a sweet crunch.
• Pitted kalamata olives: I cut them in half for a salty and briny taste.
• Fresh parsley and dill: I chop them roughly to bring in some herby flavor.
• Freshly shaved parmesan cheese: A handful of shaved parmesan adds a savory finish I really love.
• For the dressing: I use a mix of mayonnaise, Greek yogurt, honey, garlic, lemon zest and juice, apple cider vinegar, sea salt, and black pepper to make it creamy, tangy, and just a little sweet.

How to make

Mix it all up: I add the drained white beans, chopped cucumber, tomatoes, bell peppers, red onion, olives, and herbs to a big bowl and get everything ready to toss together.

Make the dressing: Then, I add the mayo, Greek yogurt, honey, garlic, lemon zest and juice, vinegar, salt, and pepper to a small bowl, then whisk until it’s smooth and creamy.

Add, toss, and serve: I pour the dressing over the salad and gently toss everything with a wooden spoon until it’s nicely coated, then I top it with fresh herbs and shaved parmesan right before serving.

Expert tip

Fridge time = flavor boost

I’ve made all kinds of versions of this salad over the years, and the best tip I can give you is to let it chill in the fridge for at least 15 to 30 minutes before serving. It gives the beans time to absorb all the flavor from the dressing, and everything just tastes better after it sits for a bit. I always get compliments when I make this crunchy bean salad, and that’s the trick, so don’t skip it!

More tips to consider:

• I always use canned beans to keep things simple, but you can cook your own if you’ve got time.
• Make sure to rinse and drain the beans well so the salad doesn’t end up watery.
• If your red onion tastes too strong, soak it in cold water for 10 minutes before adding it.
• You can use this recipe for meal prep and make-ahead meals. Just keep the salad dressing separate so it does not get soggy.
• If you’re serving a crowd, go ahead and double the recipe
• Using a food processor or chopper makes prep faster when cutting your veggies.

Recipe variations

• Add fresh herbs: I like to mix in fresh herbs or spices like thyme, rosemary, garlic powder, onion powder, or a little smoked paprika.
• Olive oil: Sometimes I skip the mayo and use extra virgin olive oil instead. About 2 to 3 tablespoons works well for a lighter dressing.
• Dijon: Adding 1 tablespoon of Dijon mustard gives the dressing a nice sweet and tangy twist. I do this when I want a little more zip.
• Add more crunch: If I want more texture, I throw in a tablespoon of chia seeds, flax seeds, or some cooked quinoa. Edamame or small cubes of tofu also work great.
• More protein: When I want to make it heartier, I add chopped hard-boiled eggs or a handful of bacon bits. It turns the salad into more of a full meal, which is perfect for feeding my kids before school.

Serving suggestions

This crunchy bean salad has shown up at more family get-togethers than I can count. I’ve made it for backyard BBQs, birthday dinners, even as a last-minute add-on for holiday spreads when I needed “one more side” to finish off the table. It’s quick, colorful, and I can make a big bowl without much effort, much like my crab salad, which is a lifesaver when I’m trying to prep everything else at once.

At our last party, I served it next to my Italian chicken and potatoes, and the bowl was wiped clean before I even sat down. I’ve also added a scoop to my kids’ plates with some crack turkey pinwheels or used leftovers the next day in wraps for lunch. And if I have extra veggies or some fresh berries lying around, I’ll toss those in too.

How to store leftovers

• Store: I keep any leftover salad in the fridge in a sealed container. It stays fresh for a few days, and while the veggies might soften a little if it’s already dressed, the flavor gets even better.
• Freeze: I do not recommend freezing this salad.

Frequently asked questions

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