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Easy Bean Salad {Naturally Gluten Free}

Shirley Braden

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Sometimes recipes that you really enjoy get filed away and forgotten. Such was the case with this Easy Bean Salad that was created by my friend Jennifer Richardson. She made it for one of our support group meetings long ago and everyone in attendance loved it. For our meetings, members made a habit of listing the ingredients in their dishes on accompanying index cards. Those served as our homemade ingredient labels, so that those with additional food intolerances (which was most of us in attendance) would know what could be eaten safely.

Easy Bean Salad is an old school recipe that will still delight your family and friends! It's packed full of protein, veggies, and is absolutely delicious. Bonus ... it feeds a crowd and will keep for several days if needed. (photo)

Another member asked Jennifer if she could keep the index card for her bean salad so that she would be able to re-create this salad on her own later. Jennifer happily obliged, which meant that when I asked her for this recipe, she had to call up the ingredients from memory. She had made this bean salad on the spur of the moment with ingredients on hand. Those are always my very favorite kinds of recipes because they don’t require special ingredients and it’s very satisfying to create a meal from one’s pantry. Jennifer must have remembered well because this bean salad tasted just as wonderful as I remembered!

Bean salad is an old school recipe. Folks have been bringing bean salads to potlucks for decades. For good reason. They’re ideal for taking to a social event (like an upcoming Labor Day picnic) and are very much worth adding to one’s own menu plan. I know I did not fully appreciate bean salads when I was growing up, but now I totally do! Bean salad recipes come together quickly, they easily feed a crowd, they provide a healthy dish (full of protein, veggies, and even some good fat), and they can safely feed just about everyone in attendance—those who are gluten free or gluten full, and vegetarians or vegans. (Only the die-hard paleo folks usually skip bean salad.)

As you can see this Easy Bean Salad makes a very attractive dish. It’s one of those recipes that exemplify that real food is beautiful. Everyone will be drawn to this salad by its appealing colorful appearance alone, but they’ll love the mix of flavors and textures as well. I shared my last bean salad with my mom and my aunt and they both really enjoyed it.

By the way, I was channeling my mom in the photo below. My mom is loved by everyone for so many things, but she’s always been loved by her children and her grandchildren for placing their vegetables and salads in their own individual bowls. Her special attention ensures that there’s no unappealing “mixing” of foods on their plates. When you’re a kid, that is a true act of love!

Easy Bean Salad is an old school recipe that will still delight your family and friends! It's packed full of protein, veggies, and is absolutely delicious. Bonus ... it feeds a crowd and will keep for several days if needed. (photo)

I ate a little of this Bean Salad each day for about 5 days and it was still delicious and fresh on Day 5, so I know that it will keep at least that long. But you won’t have to worry about how long it will last if you take it to an event because it’s likely to disappear very quickly!

Easy Bean Salad Recipe

Yield:

Easy Bean Salad

Easy Bean Salad is an old school recipe that will still delight your family and friends! It's packed full of protein, veggies, and is absolutely delicious. Bonus ... it feeds a crowd and will keep for several days if needed. (photo)

Ingredients

  • one can of black beans (rinsed and drained)
  • one can of kidney beans (rinsed and drained
  • one can of chickpeas (also known as garbanzo beans, rinsed and drained)
  • one bell pepper, diced (red, green, yellow, your choice--or a mixture)
  • 2 to 3 tomatoes, diced
  • ¼ cup red onion, finely chopped

Dressing Ingredients

  • ¼ cup extra virgin olive oil
  • Juice of half a lemon (or a whole lemon, if you prefer)
  • 2 garlic cloves, minced
  • ½ to 1 tsp Herbamare] seasoning (or similar type seasoning like [Beau Monde]; I used [Seasonello and omitted the sea salt)
  • ½ to 1 tsp sea salt
  • 1 tbsp chopped fresh cilantro (totally optional, I like it both with and without cilantro)

Instructions

  1. In large bowl, mix all ingredients except the dressing ingredients. Set aside.
  2. Add olive oil to large glass measuring cup to ¼ cup mark. Add lemon juice, seasoning of choice, and sea salt. Mix well.
  3. Pour dressing over remaining ingredients in large bowl. Mix well.
  4. Serve at room temperature or chill before serving.

Notes

Makes at least 8 servings.

© Shirley Braden
Category: Salad, Side Dish

Originally posted August 29, 2016; updated April 19, 2018.

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Filed Under: Vegetables and Side DishesTagged With: bean recipes12 Comments

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Comments

  1. [email protected] freeA-Z Blog says

    August 29, 2016 at 9:43 pm

    Shirley,
    Thank you so much for sharing this easy bean salad. I love how colorful it is and that is can be served at room temperature. I just got home from a week’s vacation in the Dominican Republic and was looking for an easy, no cook, yet healthy dinner! I love this idea-

    Reply
    • Shirley Braden says

      September 11, 2016 at 3:49 pm

      Thanks, Judee. Hope you had a wonderful vacation!

      Shirley

      Reply
  2. Linda says

    August 30, 2016 at 11:11 am

    This looks delicious and pretty. I love your mom’s idea of putting veggies in a separate dish. I always do that with a green salad but I like the idea for other veggies and salads as well.

    Reply
    • Shirley Braden says

      September 11, 2016 at 3:51 pm

      Linda–Thank you! This salad is full of flavor. We just love it! Having separate dishes for all the veggies and salad type concoctions really works well and it does make them seem more special, too. 🙂

      Shirley

      Reply
  3. Angela says

    August 30, 2016 at 11:50 am

    I too have always loved bean salads, but I really liked reading this recipe and I know I will love eating it! So colorful and happy looking, it practically begs you to pick up your spoon and start eating! I will definitely add this to the Labor Day menu!

    Reply
    • Shirley Braden says

      September 11, 2016 at 3:52 pm

      Hi Angela–Thank you, dear! That’s exactly the way I feel about this salad! It sure adds some color and goodness to any table—holiday or not. 🙂

      Shirley

      Reply
  4. Vicky says

    August 30, 2016 at 2:09 pm

    I love bean salads, they’re so quick to put together and this recipe is perfect for all and I don’t care if they’re old school, they’re yummy! I laughed when you stated your Mum put vegetables and salads in separate bowls for the children, it’s such a good idea, I remember having to do it for one of mine who hated his food being “touched”. Even I like to have my salad in a separate bowl most of the time, even now!

    Reply
    • Shirley Braden says

      September 11, 2016 at 3:54 pm

      Hi, Vicky! More and more I’m returning to my old school recipes because they are so good. (Although I’m not sure that I’ve ever totally gotten away from them to be honest. LOL) Bean Salad is not one you hear mentioned often any more, but it sure stands the test of time for looks and goodness–both nutritionally and taste wise. The separate bowl works for so many reasons. 😉 All of us love it!

      Shirley

      Reply
  5. Bethany says

    September 2, 2016 at 6:05 pm

    I love beans. 🙂 This salad looks great.

    Reply
    • Shirley Braden says

      September 11, 2016 at 3:55 pm

      Thanks, Bethany! It is quite delicious. 😉

      Shirley

      Reply
  6. swathi says

    September 5, 2016 at 12:35 pm

    Love this bean salad looks delicious and healthy thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

    Reply
    • Shirley Braden says

      September 11, 2016 at 3:55 pm

      Hi Swathi–Yes, on both I’m happy to say. 🙂 Thank you for all the sharing!!

      Shirley

      Reply

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