This is a recipe that gets better as it sits, is fast, cheap and easy to make, and is healthy and filling at the same time.
Right now, this is exactly the type of recipe that I want to have at the ready, that I can draw on when my mind is totally blank about what to keep in the fridge for lunch. Even more importantly for me, I love that this bean salad takes up a small amount of prep space and creates minimal mess. Now that I’m working in such a small kitchen, this has become a priority for me and I am making more and more recipes that don’t result in kitchen chaos (which happens very quickly and easily these days).
I have never found bean salad particularly appealing. The ones that I found in my fridge growing up were oddly sweet and had weird, soft, canned green beans in the mix. Instead, this bean salad is fresh, zingy, and so much more than each of its component parts. I am always awed by how good lemon juice and good quality olive oil can taste together, and with some extra spices and herbs, this salad has a depth of flavor that I would never expect from something so simple. Served with some toasted pita chips, it is the perfect lunch or mid-afternoon slump snack. 
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This fresh and zingy bean salad combines lemon juice, olive oil, and spices for a flavorful dish that improves with time. Perfect for a quick lunch or snack.
Ingredients
- Juice from 2 lemons
- 2 garlic cloves, minced
- 1/2 red onion, finely diced
- 1 tomato, diced
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- A few pinches of red chili flakes
- 1.5 teaspoons sugar
- Salt and pepper to taste
- 1 can (15 oz) of mixed beans, drained and rinsed
- 1/4 cup fresh parsley, chopped
Instructions
- In a large bowl, combine the lemon juice, minced garlic, diced red onion, diced tomato, olive oil, apple cider vinegar, red chili flakes, and sugar. Stir well to combine.
- Add salt and pepper to taste, adjusting as needed.
- Gently fold in the drained and rinsed mixed beans and chopped parsley until everything is well coated with the dressing.
- Cover the bowl and let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes.
- Serve the salad chilled or at room temperature, with toasted pita chips if desired.
Notes
This salad gets better as it sits, so it’s ideal for making ahead of time. Store in the refrigerator for up to 3 days. Feel free to substitute any canned beans you have on hand. Serve with toasted pita chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 8 grams
- Carbohydrates: 22 grams
- Fiber: 6 grams
- Protein: 6 grams
- Cholesterol: 0 mg
Frequently Asked Questions
What type of beans work best for A Simple Bean Salad?
Any combination of canned beans like chickpeas, black beans, or kidney beans works well. Just make sure to rinse and drain them to remove excess salt.
How can I enhance the flavor of the salad without making it too complicated?
Adding fresh herbs like parsley or cilantro along with a squeeze of lemon juice and a drizzle of good quality olive oil will elevate the flavor without complicating the recipe.
Is it necessary to toast the pita chips, or can I use them plain?
Toasting the pita chips adds a nice crunch and enhances their flavor, but you can use them plain if you’re short on time.
