Dessert

Classic Bean Salad Recipe

Bylilan Sage March 28, 2026March 28, 2026

Introduction

Classic bean salad is a vibrant and satisfying dish, perfect as a refreshing side or a light lunch. It combines a trio of beans with crisp celery and fresh herbs, tossed in a tangy mustard-vinegar dressing. Quick to prepare and full of flavor, it’s a staple that’s sure to please.

Three plates on a white marbled surface contain a mix of beans and vegetables. Each plate has three types of beans: white, red, and chickpeas, scattered evenly across the surface mixed with thin slices of green celery and small pieces of red onion. The beans and vegetables are lightly coated with what looks like oil and small green herbs spread throughout. Two of the plates are white, and one silver spoon rests on the top right plate, while a silver fork lies on the bottom left plate. The overall look is fresh and colorful with a mix of smooth bean textures and crunchy vegetable slices. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small shallots (or 1 large shallot), peeled
3 tablespoons apple cider vinegar, plus more to taste
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more to taste
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1/2 cup thinly sliced celery
1 cup mixed coarsely chopped fresh parsley and celery leaves

Instructions

Step 1: Mince one shallot and place it in a large bowl. Thinly slice the remaining shallot and set it aside for later.
Step 2: Add the apple cider vinegar, Dijon mustard, and a pinch of salt and pepper to the bowl with the minced shallot, then whisk to combine.
Step 3: Slowly whisk in the extra-virgin olive oil until the dressing emulsifies. Taste and adjust seasoning with additional salt and pepper if needed.
Step 4: Add the chickpeas, cannellini beans, kidney beans, sliced celery, mixed herbs, and the sliced shallot to the bowl. Toss everything gently until evenly coated with the dressing.
Step 5: Taste again and add more salt, vinegar, or olive oil to your liking. Drizzle with extra olive oil and sprinkle with freshly ground black pepper before serving.

Tips & Variations

For extra crunch, add diced bell peppers or cucumbers to the salad.
Substitute apple cider vinegar with red wine vinegar for a slightly different tang.
Add a pinch of crushed red pepper flakes for a subtle kick.
Use fresh lemon juice instead of vinegar for a brighter citrus note.

Storage

Store the bean salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making it even tastier the next day. Serve chilled or at room temperature. Give it a gentle stir before serving and add a splash of olive oil or vinegar if it seems dry.

How to Serve

The image shows a bean salad served on three white plates with one large plate on the top right and two smaller plates at the bottom right and left. The salad has three types of beans: cream white cannellini, dark red kidney beans, and beige chickpeas, mixed evenly. Thin slices of light green celery and thin rings of pale purple onion are scattered throughout. Fresh green parsley leaves add a pop of color with their bright, leafy texture. A large metal spoon rests on the big plate, partially covered with the salad, and a silver fork lays on the plate at the bottom left. The background is a white marbled surface that contrasts softly with the salad color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried beans that have been soaked and cooked until tender. Just make sure they are fully cooked and cooled before using them in the salad.