Easy bean salad is a staple in my house. From family potluck dish, to make ahead salad for boating (or camping), to meal prep lunches this dish is in heavy rotation. In fact, I probably make this easy bean salad at least twice a month.
Usually we make the salad with canned beans, but during the summer when green and yellow beans are plentiful I’ve taken to using fresh beans in my bean salad, especially when we belonged to the CSA last year and had more beans than we knew what to do with! If you don’t have fresh beans on hand, or even just don’t feel like blanching your own feel free to swap out the fresh beans for a tin each of yellow and green beans – drained of course.
The simple lemon garlic dressing on this bean salad is so fresh tasting and highly addictive! Also, it is completely sugar free – added sugar is one of my main disappointments with pre-made bean salad.
Although you can serve this salad immediately after making it, for best results plan ahead, and allow the salad to marinate for at least an hour before serving – I promise it is worth the wait 🙂
This recipe for easy bean salad is suitable for the following diets:
- vegan and vegetarian
- clean eating and whole thirty
- gluten free, dairy free, and allergy friendly
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Easy Bean Salad
- 1⁄2 lb green beans trimmed and halved
- 1/2 lb yellow beans trimmed and halved
- 1 19 oz can red kidney beans drained and rinsed
- 1 19 oz can lentils drained and rinsed
- 1/3 cup chopped parsley
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic crushed
Steam the green beans for 5 minutes, or until tender.
Combine all ingredients in a large bowl and toss thoroughly.
For best flavour, allow the salad to marinate for a couple of hours before serving.