A bright, punchy chilled bean salad with lemony herb dressing, crisp veggies, and just enough heat to keep every bite interesting.
By Matt Campbell
Some recipes are loud in the best way. This is one of them. It is cold, crisp, tangy, and slightly spicy, like the salad version of jumping into a pool on a hot day.
This bold chilled bean salad is my go-to when I want something that feels refreshing but still eats like a real meal. Beans bring the cozy, the lemon and vinegar bring the sparkle, and the crunchy veg keeps everything snappy. It is weeknight-friendly, picnic-ready, and honestly better after it sits for a bit.
Refrigerate: Store in an airtight container and keep refrigerated. Use within 3 to 4 days. The veggies will soften slightly over time, but the flavor gets even better.
Stir before serving: The dressing settles. Give it a good toss and taste again. You might want an extra squeeze of lemon.
If prepping ahead for maximum crunch: Mix the beans and dressing first, then fold in cucumber and bell pepper right before serving.
Freezing: I do not recommend freezing. Cucumbers and herbs get weird and watery after thawing.
Nope. Two kinds is fine, one kind is still good. The key is rinsing and draining well so the salad stays bright, not murky.
It helps a lot. Rinsing knocks off the canning liquid and can reduce sodium, plus your dressing stays punchy instead of cloudy. Drain well so the salad does not get watery.
Skip the jalapeño and the red pepper flakes, then season with black pepper instead. You can also serve hot sauce on the side for the chaos gremlins (me) at the table.
Yes. Add diced avocado right before serving, fold in shredded rotisserie chicken or tuna, or stir in cooked quinoa. Also great with feta or mozzarella pearls. For a plant-based boost, try cubed tofu or a handful of toasted nuts or seeds.
Add salt first, then acid. Beans are thirsty for seasoning. A little extra lemon juice or a splash of vinegar usually wakes it up fast.
Absolutely. Cook them until tender, cool completely, then proceed. You will need about 4 to 5 cups cooked beans total, which is roughly equivalent to 3 (15-ounce) cans of beans, drained.
Quick fix: soak the chopped onion in cold water for 5 to 10 minutes, then drain well before adding. It keeps the crunch but calms the bite.
It can be. Use maple syrup instead of honey, and you are good to go.
I started making versions of this salad when I was in my “I need dinner, but I also need it to feel like a clean reset” phase. You know the one. Too tired to cook, too hungry for another sad snack plate.
This is the answer. I can throw it together in about 20 minutes, stash it in the fridge, and suddenly I have lunch that actually tastes like something. The best part is that it rewards you for being imperfect. Chop the veg a little messy, eyeball the herbs, taste as you go, and it still comes out bold and refreshing every time.
