Heirloom Bean Salad with Lemon Vinaigrette
A vibrant mix of colorful beans tossed in a zesty lemon dressing, perfect for summer gatherings. This American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs mixed beans, red bell pepper, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, cooked (white, kidney, black) mixed beans
- 1/2 cup, diced red bell pepper
- 1/4 cup, diced red onion
- 1/4 cup, chopped parsley
- 1/4 cup, chopped basil
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 2 cups cooked mixed beans, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 1/4 cup chopped parsley, and 1/4 cup chopped basil.
- Step 2: In a small bowl, whisk 2 tbsp lemon juice, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour vinaigrette over bean mixture and toss gently to combine. Chill for at least 30 minutes before serving.
