This refreshing cold bean salad recipe is healthy, light, and so flavorful! It’s packed with protein, flavor, and super filling!
The pepperoncini’s brininess, the onions’ crunchiness, and the beans’ creaminess make it delicious and perfect for the warmer months. It’s the perfect lunch or snack anytime!
This recipe is so flavorful! Layers of sweet red wine vinegar dressing, briny chopped pepperoncini, and creamy beans!
I often eat this as my lunch because it keeps in the fridge all week and is so quick to spoon into a bowl. Also, it gets better and better the next day, especially after it is kept in the fridge overnight. So good!
See this delicious eggplant pasta recipe with whipped ricotta for another delicious dinner recipe!
Bean Salad Ingredient Notes
The best thing about this recipe is that most of the ingredients are already in your fridge and pantry! For this healthy, and flavorful recipe you will need the following ingredients:
- Red wine vinegar– If you do not have red wine vinegar, use white wine vinegar or apple cider vinegar instead.
- Olive oil– Use your favorite olive oil or extra virgin olive oil for this recipe.
- I used honey for this recipe, but you can also use agave nectar or sugar.
- Dijon mustard– A yellow mustard would work fine here too; this is my favorite dijon mustard.
- Pepperoncini juice– you can always substitute more vinegar if you do not have pepperoncini juice.
- Dried oregano or freshly chopped oregano would be perfect for this salad as well!
- Minced garlic– I used a freshly minced garlic clove, but you can also use jarred minced garlic.
- Red onion– Finely chop the red onion into very fine pieces.
- Beans– I used three different kinds of beans: black, cannellini, and chick peas.
- Optional: Pepperoncini—A little bit of added spice and brine is perfect in this recipe. You can also substitute banana peppers.
See recipe card for additional details and quantities.
Step-by-StepInstructions
For the full instructions and measurements for making this delicious recipe, please refer to the recipe card at the bottom of the post!
Use the following step-by-step instructions for how to make this delicious cold bean salad recipe:
Chop the red onion and mince the garlic. Mix the vinegar, olive oil, honey, oregano, Dijon mustard, pepperoncini juice, salt, and pepper well.
Add onion and garlic to the liquid mixture. Mix well.
Add beans and chopped pepperoncini. Mix well.
You can serve immediately or refrigerate for later! Enjoy!
Hint: Don’t skip the chopped pepperoncini and the pepperoncini juice! They add the perfect amount of spice, brine, and bright flavor to this creamy and light bean salad dish!
These are similar salad tossing spoons to what I used for this recipe! They are beautiful!
Bean Salad Substitutions
This bean recipe is so versatile. While this recipe is naturally gluten-free and vegetarian, and allows for many substitutions depending on your diet:
- Vegan – This recipe can use sugar or agave nectar instead of honey.
- Meat – Use chopped salami in this bean salad recipe if you want to add extra protein.
Bean Variations
This recipe is easily customizable with multiple variations of serving suggestions:
- Green beans
- Lima beans
- Kidney beans
- Pinto beans
- Black-eyed peas
- Fava beans
- Navy beans
- Edamame
You can also make this recipe extra spicy by adding chili pepper flakes to the pepperoncini peppers for a spicy kick!
Equipment
The best part about this recipe is that the only equipment required is one large mixing bowl! How easy is that!
Optional equipment: Storage containers, mason jars, or serving spoons. I love to store this bean salad in bento boxes for easy lunches for the week, mason jars for gifts, or large bowls for serving at dinner!
Bean Salad Storage
Store in the fridge in an airtight container for up to 5-7 days. This recipe gets better and better after being stored in the fridge overnight. It’s perfect for a quick supper side dish or easy lunch!
This delicious recipe can hold up to freezing in an air-tight container for up to 3 months.
Top tips
- I love to store this bean salad in bento boxes for easy lunches for the week, mason jars for gifts, or large bowls for serving at dinner!
- You can also make this recipe extra spicy by adding chili pepper flakes to the pepperoncini peppers for a spicy kick!
- Don’t skip the chopped pepperoncini and the pepperoncini juice! They add the perfect amount of spice, brine, and bright flavor to this creamy and light bean salad dish!
Frequently Asked Questions (FAQs)
Each bean salad varies in its ingredients. However, bean salad typically consists of beans, vegetables, and a vinaigrette, all mixed together to make a delicious dish.
While you can cook canned beans, doing so is unnecessary. You can consume canned beans right out of the can, and you also do not need to cook canned beans to make bean salad.
Bean salad is very light, refreshing, and versatile. Therefore, it is easily paired with deli meats, seafood, pork, chicken, or even beef! Bean salad pairs well with many different cuisines like Italian, BBQ, and Mediterranean!
Easy Cold Bean Salad
Equipment
- 1 Mixing bowl
Ingredients
Bean Salad
- 1/2 Cup Red wine vinegar
- 1/4 Cup Olive oil
- 1 Tsp Honey
- 1 Tbsp Dijon Mustard
- 1 Tbsp Pepperoncini Juice
- 1 Tsp Oregano Dried
- 1 Tbsp garlic Minced
- 1 Small Red onion Finely diced
- 2 Cups Black beans Canned (drained and rinsed)
- 2 Cups Cannellini beans Canned (drained and rinsed)
- 2 Cups Chick peas Canned (drained and rinsed)
- 3 whole Pepperoncini Chopped
- 1 Tsp Salt
- 1 Tsp Black pepper
Instructions
Bean Salad
- Chop the red onion and mince the garlic. Set aside.
- Mix the vinegar, olive oil, honey, oregano, Dijon mustard, pepperoncini juice, salt and pepper. Mix well.
- Add onion and garlic to liquid mixture. Mix well.
- Add beans and chopped pepperoncini. Mix well.
- You can serve immediately or refrigerate for later! Enjoy!
Video
Notes
Nutrition
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These are some more of my favorite dishes from my site:
Not only it looks fantastic, it is super delicious too.
Thank you for the inspiration.
This bean salad was so easy to make and tastes awesome 👌
Easy recipe. Love the dressing- this is great for a picnic