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10 minute bean salad in a large glass bowl

10 Minute Easy Bean Salad Recipe

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Equipment

  • large mixing bowl
  • Small bowl (for dressing)
  • whisk or fork
  • Colander
  • cutting board
  • sharp knife
  • Measuring cups and spoons

Ingredients
  

For the Salad

  • 1 medium cucumber chopped
  • 1 large tomato or 2 roma tomatoes, chopped
  • 1 small red onion chopped
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can chickpeas (garbanzo beans), drained and rinsed
  • ½ cup grated parmesan cheese or dairy-free cheese/vegan feta
  • ¼ cup black olives green olives, or kalamata olives (sliced or whole)

Optional Add-Ins

  • ½ cup chopped bell peppers any color
  • Fresh parsley or basil
  • Green onion sliced

For the Dressing

  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar or white wine vinegar, apple cider vinegar, or balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp garlic paste or 2 minced garlic cloves
  • Salt and black pepper to taste
  • ½ tsp garlic powder, 1 tsp maple syrup, or 1 tbsp fresh lemon juice optional

Instructions
 

  • Chop the cucumber, tomato, and red onion into small pieces. If you're adding bell peppers, grape tomatoes, or green onion, prep those as well.
  • Drain and rinse the black beans and chickpeas under cold water using a colander.
  • In a large mixing bowl, combine all the chopped vegetables, rinsed beans, olives, and parmesan cheese.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic paste, salt, and pepper. Add any optional ingredients like garlic powder, lemon juice, or maple syrup.
  • Pour the dressing over the salad and toss everything together until well coated.
  • Refrigerate the salad for at least 30 minutes to let the flavors blend. Store leftovers in an airtight container and enjoy within a few days.