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Close up photo of a mixed bean salad with chickpeas, black, white, and kidney beans with fresh herbs in a white bowl.

Bean Salad with Fresh Herbs

Bean Salad with Fresh Herbs

An easy bean salad featuring fresh herbs in a tangy dressing.
 Michigan Harvest to Table™
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Prep Time 15 minutes
Total Time 15 minutes
Course Salads, Sides
World Cuisine American, Southern
Servings 6 Servings

Ingredients
  

  • Two (15.5-ounce) cans beans drained and rinsed, any kind
  • 2 tablespoons onion chopped
  • 2-3 tablespoons fresh herbs (see Notes below for herb combinations) chopped
  • 2 ½ tablespoons cider vinegar
  • 4 tablespoons olive oil or vegetable oil
  • ¼ teaspoon pepper

Instructions
 

  • Combine all ingredients in a medium bowl. Mix gently. Taste and adjust seasoning if needed.
  • Serve immediately or cover and refrigerate for up to three days.

Notes

 
Change it Up
  • Herbs that go well together are: dill and chives, mint and parsley, basil and oregano, and cilantro and garlic scapes.
  • Use dry spices if you don’t have fresh. For every tablespoon of fresh herbs use ½–1 teaspoon dry herbs.
  • Add drained canned tuna or cooked chicken.

Nutrition

Serving: 0.5 cupCalories: 230calCarbohydrates: 28gProtein: 10gFat: 10gSaturated Fat: 1.5gCholesterol: 0mgSodium: 226mgPotassium: 470mgFiber: 7gSugar: 2gCalcium: 70mgIron: 2.1mg