Easy Summer Bean Salad with Canned Beans & Tangy Vinegar Dressing – Perfect for Potlucks & Meal Prep

Easy Summer Bean Salad with Canned Beans & Tangy Vinegar Dressing – Perfect for Potlucks & Meal Prep

This vibrant bean salad combines kidney beans, chickpeas, and green beans with a tangy vinegar-based dressing, making it a refreshing side dish for summer gatherings. It's quick to prepare, packed with protein, and perfect for meal prep. Plus, it stores well in the fridge for up to four days.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 0

Chill Time 30

Servings: 6

Course: Appetizer, Salad

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

15 oz kidney beans drained & rinsed
15 oz chickpeas drained & rinsed
15 oz green beans drained
1/4 red onion finely diced
1/2 cup red bell pepper diced
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Equipment

1 colander
1 large mixing bowl
1 Spoon

Method

In a large bowl, combine all the beans, diced onion, and red bell pepper.
In a small bowl, whisk together vinegar, olive oil, sugar, salt, and pepper.
Pour dressing over bean mixture and toss to combine.
Cover and chill for at least 30 minutes for best flavor.
Stir again before serving.

Notes

Cooking Tips: Feel free to swap in white beans or black beans. Add fresh herbs for extra brightness.
Storage: Keeps well in the fridge for up to 4 days. Perfect for meal prep.