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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™
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads, Sides
Cuisine American, Southern
Servings 6 Servings

Ingredients
  

  • Two (15.5-ounce) cans low-sodium 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 apple cider vinegar
  • 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: 246calCarbohydrates: 36gProtein: 13gSaturated Fat: 1gCholesterol: 4mgSodium: 57mgFiber: 5g
Keyword 15 Minutes or Less, BBQ, Easy, Potluck, Vegan, Vegetarian