Name: Bean salad recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 cup olive oil; 3 tbsp balsamic vinegar; 3 tbsp lemon juice; 1 lemon zest; 1 tsp ground cumin; To taste kosher salt ((1 1/2 tsp)); To taste ground black pepper; 15 oz cooked black beans (1 can) (rinse and drain); 15 oz cooked red beans (1 can) (rinse and drain); 15 oz cooked white beans (1 can) (rinse and drain); 2 bell peppers (yellow and green) (diced); 1/2 red onion (diced); 2 tomatoes (diced); 15 oz cooked corn kernels (1 can) (drain); 1/2 cup fresh basil

This bean salad brings balance to any meal—vibrant, fresh, and tossed in a zesty lemon-basil vinaigrette with plenty of texture. Best of all, it comes together in just 15 minutes.

What is a Bean Salad?

A bean salad is a cold or room-temperature side dish made with a variety of beans, often combined with fresh vegetables, herbs, and a flavorful dressing.

This version is protein-packed, hearty, and refreshing—perfect for a light lunch or a picnic. I like to use red, black, and white beans for a beautiful array of colors, and honestly, it looks gorgeous on any table!

Being born in Mexico, I love bringing something different to our cookouts to create a new experience for everyone. Beans are a staple in Mexican cuisine, so even though this isn’t a traditional Mexican recipe, it’s been a hit at our gatherings—everyone keeps asking for the recipe!

Everything in this salad is delicious, but the vinaigrette steals the show. The combination of balsamic vinegar, lemon juice and zest, cumin, and olive oil comes together to create a light, refreshing vinaigrette that perfectly complements the beans.

Recipe Video Tutorial

Watch my easy video tutorial for step-by-step visuals on making this Bean Salad.

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