This easy bean mix salad is simple, satisfying and full of flavour—made with canned beans, corn, fresh herbs and vegetables tossed in a lemon-sesame dressing. It’s the perfect dish for picnics, barbecues or a quick and nourishing weekday lunch.
Why you’ll love this salad recipe
This salad recipe is simple to prepare, as it’s based on pantry staples, and is incredibly versatile, allowing you to tailor it to your taste preferences and what you have available.
A mixed bean salad is especially appealing because of the variety—different shapes, colours and textures—it provides in each bite.
Cans of beans are a simple and satisfying way to bulk up salads, adding fibre and plant-based protein. I always keep a few on hand in the pantry for easy, nourishing meals, like this salad recipe.
Canned bean mixes vary. You might find kidney, butter, lima, cannellini, chickpeas, borlotti or pinto beans in a can of four-bean mix or five-bean mix. Either will do for this salad. The combination of beans doesn’t matter so much as having variety.
What you’ll need for this canned bean mix salad
This salad is made with simple, pantry-friendly ingredients and fresh herbs and veggies for colour, crunch and flavour. Here’s what you’ll need to make it:
Salad Ingredients
- canned 4 bean mix (or 5 bean mix—whatever you have on hand)
- canned chickpeas
- canned sweet corn kernels
- cherry tomatoes
- cucumber
- spring onions
- fresh mint leaves
- sesame seeds
Dressing Ingredients
- lemon juice
- sesame oil or olive oil
- honey, brown sugar or coconut sugar
- fresh or powdered garlic, optional
- salt
- freshly cracked black pepper
Customise this mixed bean salad recipe
One of the best things about this salad is its flexibility. If you don’t have cherry tomatoes or cucumber, don’t worry—there are plenty of tasty alternatives you can mix in.
Try swapping or adding any of the following:
- red onion
- celery
- capsicum
- gherkins
- capers
- olives
- pineapple
Feel free to get creative with what you have in the fridge or pantry.
How to make this quick bean salad
This salad comes together in minutes—just drain and rinse the canned beans and corn, chop your fresh veggies and herbs and whisk together the simple dressing.
Toss everything in a large bowl until well combined and it’s ready to serve. It’s that easy!
Tips for making this bean salad
Drain and rinse the beans
Always drain and rinse the beans and corn before combining them into the salad.
The beans and corn need draining for a few reasons. Draining and rinsing beans:
- improves the flavour and texture of the salad—they will be less mushy and hold the salad dressing better
- removes a significant amount of salt if canned in brine
- reduces the sugars that can cause gas or digestive issues, including lowering the FODMAP content
Ways to enjoy this bean salad
Serve this hearty, flavour-packed salad chilled as a refreshing side for summer barbecues or picnics, or enjoy it on its own for a quick and nourishing weekday lunch.
It also pairs beautifully with grilled vegetables, baked potatoes or toasted pita bread for a more filling meal. If you love potatoes and beans, you may also enjoy this Mexican-style potato salad with beans and corn.
How to store leftover bean salad
This salad can be kept in the fridge for 3-5 days in an airtight container.
If you plan on making it ahead of time, you may like to make up the salad and add the cucumber and tomato immediately before serving so they don’t become too mushy.
Have you tried this recipe?
If you try this bean salad, let me know in the comments how it turned out—and feel free to share any modifications or additions you made.
Want more easy recipes using canned beans?
If you’re looking for other easy recipes using canned beans, you may enjoy my recipes for:
If you are looking for more inspiration for satisfying salads, you may enjoy a simple grain bowl.
Easy Bean Mix Salad
Ingredients
Salad Ingredients
- 400 g can 4 bean mix, drained and rinsed
- 400 g can chickpeas, drained and rinsed
- 400 g can sweet corn kernels, drained and rinsed
- 250 g punnet of cherry tomatoes, halved (2 cups)
- ½ small or ¼ large cucumber, diced (1 – 1 ½ cups)
- 2-4 spring onions, thinly sliced
- 3 tablespoons chopped fresh mint
- 1-2 tablespoons sesame seeds, toasted in non-stick pan (optional)
Dressing Ingredients
- 3-4 tablespoons lemon juice, from ~ 2 lemons
- 2 tablespoons sesame oil or olive oil
- 1 teaspoon honey, brown sugar or coconut sugar
- 1 teaspoon crushed garlic or ¼-½ teaspoon powdered (optional)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Drain and rinse canned beans and corn.
- Chop cherry tomatoes, cucumber, spring onions and fresh mint.
- In a small bowl or jar, combine lemon juice, sesame or olive oil, honey (or sugar), garlic (if using), salt and pepper until well combined.
- Add all salad ingredients to a large bowl. Pour dressing over the top and toss gently to coat everything evenly.
- Enjoy immediately, or chill in fridge for 15–30 minutes to let flavours develop.
Notes
1 comment
A simple salad, perfect as a side dish or easy mid-week lunch. Modify it depending on what fresh ingredients you have available. Easy!