Mixed Bean Salad

Mixed Bean Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 2   Average: 5/5]


A super easy, protein-packed, Mixed Bean Salad is a delicious make-ahead dish to take to any weekend barbeque.

  • Salad
  • 2 Cups White Beans (Drained & Rinsed)
  • 2 Cups Chick Peas (Drained & Rinsed)
  • 2 Cups Kidney Beans (Drained & Rinsed)
  • 1 Medium Cucumber (Peeled, Seeded & Finely Chopped)
  • 1 Red Bell Pepper (Seeded & Finely Chopped)
  • 2 Tablespoons Lemon Zest
  • Dressing
  • 3 Tablespoons Red Wine Vinegar
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Turmeric
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Freshly Ground White Pepper
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1 Tablespoon Fresh Lemon Juice
  • 1/2 Cup Olive Oil
  1. In large-size bowl combine beans, cucumbers, peppers, and lemon zest.
  2. In small-size bowl, whisk together vinegar, spices, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended.
  3. Pour dressing over bean mixture. Toss well to coat completely.
  4. Chill until ready to serve.
  5. Serves 6
  6. Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
  7. "Work With What You Got!"
  8. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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