If you’re looking for a vibrant dish bursting with fresh flavors and hearty goodness, this Herby Mixed Bean Salad Recipe is an absolute winner. It combines an exciting variety of beans with a zesty herb-infused dressing that feels like sunshine on a plate. Whether as a light lunch, a side at your barbecue, or an energizing picnic treat, this salad balances textures and tastes beautifully, making it a staple you’ll want to come back to again and again.

Ingredients You’ll Need

A speckled white bowl holds six sections of ingredients arranged like a colorful wheel: at the top right, light brown beans with a dark spot near one end; on the right side, diced pale green cucumber pieces; in the center, a small pile of finely chopped red onion; on the bottom right, medium brown beans; on the bottom left, dark red kidney beans; and on the left side, creamy white beans. Each ingredient looks fresh and slightly seasoned with black pepper. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Herby Mixed Bean Salad Recipe lies in its simplicity and the quality of each ingredient. Each element brings something special, from the creamy cannellini beans to the refreshing crunch of cucumber, while the herbs and tangy dressing tie everything together in perfect harmony.

Pinto beans (1 can, 15oz/400g): Adds a subtly sweet, creamy base that balances the other beans perfectly.
Kidney beans (1 can, 15oz/400g): Brings a firm texture and deep, rich flavor to the mix.
Black eyed beans/peas (1 can, 15oz/400g): Adds a lovely nutty undertone and a beautiful contrast in color.
Cannellini beans (1 can, 15oz/400g): Creamy and mild, they help create that lush texture everyone loves.
English cucumber (1/2): Adds crispness and a refreshing note that’s essential for balance.
Medium red onion (1): Provides a sharp bite that cuts through the richness of the beans.
Sun dried tomatoes in oil (6 pieces): Packed with intense sweetness and depth, these elevate every forkful.
Extra virgin olive oil (4 tbsp/1/4 cup): The foundation of the dressing, lending richness and silkiness.
Red wine vinegar (1 tbsp): Introduces tangy brightness that wakes up all the flavors.
Lemon zest (1 tsp) and juice of one lemon (about 3-4 tbsp): Bring vibrant citrus notes for freshness and lift.
Garlic clove, minced (1): Adds a gentle pungency and complexity.
Dijon mustard (1 tsp): For a subtle kick and emulsifying the dressing beautifully.
Maple syrup (1 tsp): Balances acidity with natural sweetness.
Finely chopped parsley (2 tbsp): Offers bright, grassy freshness.
Finely chopped mint (2 tbsp): Adds a cooling, aromatic lift.
Finely chopped basil (2 tbsp): Brings a sweet, slightly peppery herbaceousness.
Salt (3/4 tsp): Enhances every flavor without overwhelming.
Cracked black pepper (to taste): Adds gentle heat and a little texture contrast.

How to Make Herby Mixed Bean Salad Recipe

Step 1: Drain and Rinse the Beans

Begin by draining and rinsing all your canned beans. This step is crucial as it removes the excess salt and preserves the beans’ natural flavors and creamy texture. Rinsed well, the beans remain plump and ready to soak up the herbs and dressing later on.

Step 2: Prepare the Fresh Ingredients

Slice the half English cucumber into thin half-moons—this will add a refreshing crunch without overpowering the salad. Peel and thinly slice the red onion for that welcomed sharpness. Chop your sun dried tomatoes into small pieces; their rich sweetness is one of the salad’s secret stars.

Step 3: Make the Dressing

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon zest, lemon juice, minced garlic, Dijon mustard, and maple syrup. This creamy, tangy dressing is what gently coats each bean and vegetable, creating the salad’s irresistible flavor. Season with salt and cracked black pepper to taste, making adjustments as you go.

Step 4: Combine Everything

In a large mixing bowl, gently fold together all the beans, cucumber, red onion, and sun dried tomatoes. Pour the dressing over the salad and mix carefully to ensure every ingredient is well coated but remains intact. Lastly, sprinkle in the finely chopped parsley, mint, and basil. These herbs add that fresh, garden-picked quality that makes this salad truly special.

How to Serve Herby Mixed Bean Salad Recipe

A close-up view of a rustic ceramic bowl with a brown rim and handle, filled with a green sauce that has a slightly oily texture and visible chopped herbs mixed in. The sauce's surface is shiny with small bubbles and specks of black pepper, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of flair, sprinkle some freshly chopped chives or add a handful of toasted pine nuts on top. A few lemon wedges on the side invite anyone enjoying the salad to add a splash more citrus if desired, boosting brightness with every bite.

Side Dishes

This Herby Mixed Bean Salad Recipe pairs beautifully with grilled meats like chicken or lamb, or as part of a vibrant vegetarian spread alongside roasted vegetables and warm flatbreads. It’s also a fantastic protein-packed option for picnics or potlucks.

Creative Ways to Present

Try serving the salad layered in clear glass jars for a pretty, portable lunch option. Alternatively, scoop it onto crunchy toast for open-faced bean salad bruschetta, adding an unexpected yet delicious twist.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in an airtight container placed in the fridge and are best enjoyed within three days. The flavors actually deepen overnight, making this salad a stellar option for preparing a day ahead and enjoying even more the next day.

Freezing

Due to the fresh herbs and crisp vegetables, freezing this salad is not recommended as the texture and flavor will suffer significantly. It’s best savored fresh or refrigerated for short-term storage.

Reheating

This Herby Mixed Bean Salad Recipe shines cold or at room temperature and is not meant to be reheated. If you prefer a warmer dish, consider serving it alongside hot sides or mains that can complement it perfectly.

FAQs

Can I use dried beans instead of canned?

Absolutely! If you have time, cooking dried beans yourself adds extra richness and allows control over salt and texture. Just be sure to cook them until tender and cool completely before using in this salad.

What other herbs can I add to this salad?

Feel free to experiment with cilantro, dill, or tarragon depending on your taste preferences. The mix of parsley, mint, and basil in the recipe balances freshness beautifully, but other fresh herbs can bring exciting new dimensions.

Is this salad suitable for vegans?

Yes, this Herby Mixed Bean Salad Recipe is entirely plant-based, making it an excellent vegan and vegetarian-friendly option that’s filling and flavorful.

How long does this salad keep its freshness?

Stored properly in the fridge, the salad stays fresh and delicious for about three days. After that, the herbs and cucumber may start to wilt, so it’s best enjoyed fresh or within a couple of days.

Can I add cheese to this salad?

Adding cheese like crumbled feta or goat cheese can add a lovely creamy tang that complements the beans and herbs nicely. Just add it right before serving to keep textures distinct.

Final Thoughts

I can’t recommend this Herby Mixed Bean Salad Recipe enough—it’s an effortless way to brighten up any meal with fresh, wholesome ingredients and vibrant flavors. Whip it up for your next gathering or as a delicious weeknight staple, and you’ll see why it quickly becomes a favorite in any kitchen.

Herby Mixed Bean Salad Recipe