Mixed Bean Salad

Avoiding salads because they aren’t filling enough? Say less. This Mixed Bean Salad is the cross between a protein-packed meal and a light refreshing salad. Covered in an irresistible dressing (we could chug) that makes every bite flawless, this salad will never leave you hangry.

What stands out

Bean Mix Salad is wholesome and refreshing, it’s an ideal meal any time of day. Our homemade dressing takes this salad from ordinary to extraordinary. Not to mention this salad has all your bases covered between the protein and fiber from the beans, healthy fats from the dressing, and even more nutrients from the cucumber and herbs. Whether enjoyed for lunch, dinner, or meal-prepped ahead of time, The Most Bean & Olive Salad is sure to become a favorite.

How to Prepare This Mixed Bean Salad

Add beans to a bowl.

Finely chop and dice cucumber and chives.

Then add chopped cucumber, chives, olives, and olive juice to the beans.

Put all the ingredients for the dressing in a small mason jar or bowl.

Shake mason jar or whisk dressing in a bowl until well combined.

Pour dressing over the bean mixture.

Garnish with parsley or cilantro and enjoy The Most Bean & Olive Salad!

Kitchen tip

You can buy a medley of beans in a bag and soak one cup overnight in water. Boil them the next day until tender. Or you can use canned beans instead.

Swaps

There are so many variations and substitutions you can make for this salad to fit your preferences or dietary limitations. As always, don’t forget to let us know in the comments (with pictures!) how you make this salad your own!

1. Add grilled chicken, shrimp, tofu, or hard-boiled eggs for extra protein.
2. We love adding feta and roasted corn kernels, but you could add any cheese or extra veggies you like!
3. Feel free to leave out the Dijon mustard if you are allergic. If you don’t like Dijon mustard, we promise you won’t taste it!
4. You can use any combination of beans that you prefer. Alternatively, you could swap the beans for chickpeas or lentils in The Most Bean & Olive Salad.
5. Include a cooked grain if you have it ready, such as quinoa, bulgur, or couscous.

Serve it with

• Some grilled chicken for even more protein
• A crusty bread like our No Knead Peasant Bread

Questions

What type of beans did you use?

We love using a medley of beans for different color and texture but feel free to use any beans you love!

How should we prepare dry beans for this salad?

You can buy a medley of beans in a bag and soak one cup overnight in water and then boil them the next day until tender.

Can we use canned beans for this salad?

Yes, you can certainly use canned beans for this salad. Canned kidney beans, black beans, cannellini beans, and navy beans are all excellent options for this salad.

Can we use this salad recipe for meal prep?

Yes, you can certainly prepare The Most Bean & Olive Salad ahead of time, but the dressing should be left to the side.

Ingredients

Makes 2 servings

• 2.5 cups bean medley, or any 19 oz can of beans
• ½ English cucumber, finely chopped
• ¼ cup chives, or green onion, finely diced
• ⅓ cup olives, any olives you like
• 1 tablespoon olive juice
• parsley or cilantro ⠀, finely chopped, to taste

The Dressing⠀⠀

• 1 tablespoon olive oil
• 3 tablespoons white wine vinegar
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• ¼ teaspoon dry oregano
• 1 teaspoons agave, maple syrup or honey, more or less to taste
• 1 tablespoon dijon mustard, optional

Equipment

• Nakiri Knife
• Cutting Board
• Measuring Cups + Spoons
• Mixing Bowls
• Redmond Real Salt
• Small Mason Jars (250ml)

Method

1. Add beans to a bowl.
2. Finely chop and dice the cucumber and chives.
3. Add it to the beans with the olives and the olive juice.
4. You can now add all of the ingredients for the dressing in a small mason jar or even a bowl. Shake it well if you’re using a mason jar or whisk it if you use a bowl.
5. Pour it on top, and feel free to garnish with parsley or cilantro. Enjoy