Bean Salad

Bean Salad

This classic Bean Salad is perfect for picnics, barbecues and make ahead sides. And if you serve it with some crusty bread, this could easily be a light but satisfying lunch or dinner!

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Bean Salad

Hello everyone! I hope you are doing well. Today I have a wonderful present (of course, besides this recipe) for you. Daisy!! Yes, after almost two years Daisy made her appearance in my food photos again. Due to many cold, snowy (and when not snowy, then normally rainy!) days lately, she is not too happy excited going outside. Hence, she has been a tad bored. Hence, she has visited my settings a couple of times – even without any prosciutto or scallops involved! And yes, that is right: a couple of times. Please stay tuned for more photos!

Cook Shortcuts

Before we talk about this recipe, I have a question. Do you use shortcuts for your cooking? Think of pre-cooked or prepared ingredients.

I do – but it is only about a bunch of things. For instance, I will never buy (never say “never”, though) use a box mixture for cakes, muffins, or pancakes. I have never used a frozen cookie dough because it’s super easy and quick to make yourself (plus, I tend to use WAY less of sugar.) Phyllo pastry or puff pastry dough, though? Yes, certainly! I’ve made it once or twice myself, and that was enough to satisfy my curiosity :)

Another things that we also have on hand are frozen fruit and berries, frozen vegetables, and canned vegetables. This stuff is convenient and also often cheaper that fresh fruits and vegetables (when their are not in season.) I will never consider getting some frozen items (such as canned asparagus or frozen watermelons as their texture must be weird. But most things – including canned legumes – are always a brilliant option which can save you a ton of time!

Bean Salad

This Bean Salad is ridiculously easy to make. Basically, you can need to rinse the beans and dump them into a bowl. Add a sliced sweet onion (you can skip, if you do not like raw onions), some fresh herbs, olive oil, salt & pepper. Easy-peasy! You can use whatever type of beans you love or have or even mix different legumes like chickpeas or lentils. And the best part is that you can make in advance. Indeed, it will be even better the next day, in my opinion.

You can easily adjust the necessary amount of it, too, using as little as one can of beans.

More Easy Salads

Looking for more easy salad ideas? I am happy to help you!

Carrot Salad with Pumpkin Seeds

Carrot Raisin Salad

Egg Feta Salad

Egg Chive Salad

I hope you like this Bean Salad, and you will give it a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.


Bean Salad
Bean Salad

Bean Salad

Recipe by Ben | HavocinthekitchenCourse: Salads, Appetizers, Main


Prep time


Chilling time (recommended)



This classic Bean Salad is perfect for picnics, barbecues and make ahead sides. And if you serve it with some crusty bread, this could easily be a light but satisfying lunch or dinner!


  • 2 cans (15 oz. or 425 ml.) of beans of your choice, rinsed and drained

  • 1/2 small red onion, sliced

  • 1/2 cup (or more) chopped parsley

  • 2 tbsp. extra virgin olive oil

  • 1 tsp. balsamic vinegar (optional)

  • 1/2 tsp. (or more, to taste) salt

  • a good pinch of black pepper


  • In a large bowl combine the beans, onion, and parsley.
  • In a small bowl whisk together the olive oil, balsamic vinegar (if using), salt, and peppers – until the salt has been dissolved. Add the dressing to the beans. Toss to coat.
  • You can serve the salad right away, but I would recommend refrigerating it for several hours, to allow the beans to soak up the flavor of the dressing. And it will be only better the next day. Enjoy!

8 thoughts on “Bean Salad

  1. David Scott Allen says:

    I so agree with you about boxed mixes and and pre-made cookie dough – way too many chemicals in them. And both so easy to make form scratch! I also agree – beans in cans are greta nad have good flavor. I just like to make sure the only ingredients are beans, water, and salt – no preservatives. Right? BTW – frozen watermelon Who would do such a thing?

  2. Kim | Give it Some Thyme says:

    Love the return of Daisy! And she smartly showed up for an amazing bowl of deliciousness. This bean salad reminds me of the one my grandmother used to make. Such delicious memories!

  3. Raymund says:

    This Bean Salad recipe looks amazing and perfect for picnics or barbecues. I love the fact that it’s so easy to make and can be prepared in advance. Plus, the addition of fresh herbs and balsamic vinegar sounds delicious.

    To answer your question about shortcuts, I do use store-bought broth or stock instead of making it from scratch. Making your own broth or stock can be time-consuming and requires a lot of ingredients, but using store-bought versions can save you time and still add great flavor to your dishes.

  4. David @ Spiced says:

    Daisy!! She’s back!! How did she like the bean salad? We make a similar bean salad in the summer – it’s a great side dish alongside grilled hot dogs or burgers. And, yes, we absolutely use some of those cooking cheats. Canned beans and frozen fruit are always in stock here. And I agree with you on the boxed cake mix – I will never use that!! It’s so easy to make yourself.
    David @ Spiced recently posted…Chocolate Grasshopper CheesecakeMy Profile

  5. Lori says:

    That looks delicious!! I do have a couple of ‘cheats’ that I use in the kitchen for nights that I’m busy. I loved it when I read you also will never use box cake mix, etc. I agree 100%. Hello to Daisy! My cat eats anything green and would be munching on the parsley.

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