Inspirational recipes for salads with beans in 9 different variations! Healthy, tasty and fast at the same time!

White, red, purple, black or green.

Full of protein, fiber, vitamins and minerals.

Include beans in your diet!

Get inspired by our bean salad recipes.

It can be prepared in many variations and its preparation is very easy.

Which one will you try first?

Bean salad from three types of beans

A simple salad that combines the taste and colors of three types of beans.

Ingredients:

• 300 g of fresh green beans
• 300 g canned white beans
• 300 g canned red beans
• 1 yellow bell pepper
• 1/2 cup red onion
• 1/3 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 cup chopped fresh parsley
• 3 tablespoons of honey
• 2 teaspoons Dijon mustard
• 3/4 teaspoon salt

Method:

1. Mix olive oil, vinegar, honey, mustard, salt in a small bowl and set aside.
2. Bring water to a boil in a pot while filling a large bowl with ice and water and set aside.
3. Once the water in the pot starts to boil, add the chopped green beans and let them cook for about 3-4 minutes until soft.
4. Then drain them and transfer them to a bowl of ice water.
5. Let them rest for a few seconds and drain.
6. In a large bowl, toss the green beans with the rinsed and drained white and red beans.
7. Add chopped yellow pepper, red onion and parsley to the bowl.
8. Pour the prepared dressing over everything and mix thoroughly.

Bean salad with quinoa

A nutritious, protein-rich salad that can be a very tasty lunch.

Ingredients:

• 300 g of dried black beans
• 1 cup quinoa
• 1 red onion
• 4 shallots
• 1 yellow bell pepper
• 3 tablespoons of apple cider vinegar
• 1 tablespoon of soy sauce
• 1 tbsp fresh lime juice
• 1/4 cup olive oil
• salt

Method:

1. Rinse the beans and quinoa thoroughly.
2. In a large pot, cover the beans with cold water and bring to a boil.
3. Then switch off the stove. Close the pot with a lid and let it stand for an hour.
4. Drain the beans, return them to the pot and cover with a little water.
5. Bring to a boil and simmer until the beans are tender, about an hour and a half.
6. Season the beans with salt during the last ten minutes of cooking.
7. Drain the water and let the beans cool.
8. Meanwhile, in a medium saucepan, combine the quinoa with two cups of water and a pinch of salt.
9. Bring to a boil, cover the pot, and cook the quinoa over low heat until the water boils, about 15 minutes.
10. Remove the quinoa from the pot and let it cool.
11. Finely chop the red onion, shallot and pepper.
12. In a large bowl, whisk together the apple cider vinegar, soy sauce, olive oil, and lime juice.
13. Add the black beans, quinoa, shallots, red onion, yellow pepper and cilantro.
14. At the end, salt the salad and mix thoroughly.

Simple white bean salad

A very simple recipe with only a few ingredients. Their taste is subsequently combined perfectly and makes this salad, for example, an excellent meal for a picnic.

Ingredients:

• 800 g canned white beans
• 1 clove of garlic
• 1/4 cup chopped parsley
• 1/4 cup finely chopped red onion
• 5 tablespoons of olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp ground fresh rosemary
• zest of 1 lemon
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

Method:

1. In a large bowl, mix the olive oil, lemon juice, lemon zest, crushed garlic, salt and black pepper.
2. Then add rinsed canned white beans, finely chopped red onion, parsley and rosemary to the bowl.
3. Mix everything thoroughly.
4. Let the salad sit in the fridge for at least an hour before serving to allow the flavors to meld.

Bean salad prepared in this way tastes great especially with fresh bread.

Spicy colorful salad with black beans

This tasty salad is a colorful mix of black beans, corn, red peppers, jalapeño peppers and avocado. Thanks to the spicy lime dressing with coriander, even lovers of sharper dishes will be pleased.

Ingredients:

• 2 cups canned black beans
• 1 and 1/2 cups corn, fresh, frozen or canned
• 1/4 cup red onion
• 1 red pepper
• 1 avocado
• 1 jalapeño pepper
• 1/3 cup chopped coriander leaves
• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 teaspoons of honey
• 1 teaspoon chili
• 1 teaspoon cumin
• salt pepper

Method:

1. Place the rinsed and drained black beans, corn, finely chopped red onion, red pepper, avocado and jalapeño in a large bowl.
2. In a small bowl, mix together the coriander, olive oil, lime juice, honey, chilli, cumin, salt and pepper.
3. Pour dressing over beans and vegetables and toss.

You can also serve this colorful bean salad as a side dish to various meat dishes, for example when grilling.

Bean and pasta salad

A great lunch or dinner not only for warm summer days, when they will fill you up and refresh you. You can also prepare it as a snack for guests at a garden party.

Ingredients:

• 200 g pasta, for example fusilli
• 200 g canned beans
• 200 g of canned chickpeas
• 100 g of canned corn
• 1/2 cup Italian salad dressing
• 1/2 cup mayonnaise
• 1/2 teaspoon red pepper flakes
• salt

Method:

1. Cook the pasta in salted boiling water according to package directions.
2. Drain the cooked pasta, rinse with cold water and set aside.
3. Also rinse and drain canned beans, chickpeas and corn.
4. Then mix them with the pasta in a large bowl.
5. In a separate small bowl, mix together the Italian salad dressing, mayonnaise and red pepper flakes.
6. Pour the prepared dressing over the mixture of beans and pasta and mix lightly.
7. Taste and add a little salt if needed.
8. Refrigerate for at least 2 hours before serving.

Bean salad with pasta can be eaten on its own or with fresh bread.

Mediterranean salad with white beans

A very tasty and easy salad that you can serve as an unusual side dish to roasted or grilled meat.

Ingredients:

• 400 g canned white beans
• 200 g cherry tomatoes
• 50 g of feta cheese
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon of black pepper
• fresh parsley

Method:

1. First prepare the dressing. In a small bowl, mix the olive oil, lemon juice, crushed garlic cloves, salt and pepper.
2. Rinse the canned beans and let them drain.
3. Finely chop the fresh parsley, cut the feta cheese into small cubes and cut the cherry tomatoes in half.
4. Put the tomatoes and parsley in a bowl, add the beans and feta cheese.
5. Pour the prepared dressing over everything and mix.

Mexican bean salad

Colorful, spicy and refreshing at the same time, that’s what this delicious salad is all about.

Ingredients:

• 400 g canned black beans
• 400 g canned white beans
• 400 g canned red beans
• 1 green pepper
• 1 red pepper
• 1 clove of garlic
• 200 g of frozen corn
• 1 red onion
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 Tbsp fresh lemon juice
• 2 tablespoons of sugar
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 teaspoon chili

Method:

1. Rinse the beans and let them drain.
2. Next, mix the beans, corn and chopped peppers and onions in a bowl.
3. In a small bowl, prepare a dressing of olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, pressed garlic, coriander, cumin and pepper.
4. Add chili to taste.
5. Pour the dressing over the beans and vegetables and toss well.
6. Chill in the fridge before serving.

Summer salad with mung beans

You don’t always have to consume mung beans only in sprouted form. They are also very tasty cooked. See for yourself in this salad.

Ingredients:

• 1 cup mung beans
• 1/2 cup red onion
• 2 cups cherry tomatoes
• 2 avocados
• 1 cup corn
• 1 tbsp lemon juice
• 3 tablespoons of apple cider vinegar
• 3 tablespoons of olive oil
• salt pepper

Method:

1. Rinse the mung beans and cook them in a pot of water for about 40 minutes until they are soft.
2. Then drain the beans and let them cool.
3. In the meantime, dice the avocado and red onion, and cut the cherry tomatoes in half.
4. Mix the cooled mung beans with all the vegetables.
5. In a small bowl, mix the lemon juice, apple cider vinegar and olive oil.
6. Pour over the salad and mix.

Healthy black bean salad

A quickly prepared and healthy salad that tastes great on its own or as a side dish.

Ingredients:

• 4 cups cooked black beans
• 1 cup canned corn
• 1 orange, yellow or red bell pepper
• 1 cup cherry tomatoes
• 1 cup red onion
• 1/2 cup chopped fresh cilantro
• 1 jalapeño pepper
• 1/2 teaspoon lime zest
• 2 tbsp lime juice
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon chili
• 1/2 teaspoon ground cumin
• 1/2 teaspoon of salt

Method:

1. In a large bowl, combine the cooked beans and corn.
2. Add diced bell pepper, red onion and cherry tomato quarters.
3. Mix and add finely chopped jalapeño pepper and coriander.
4. Finally, pour over the dressing made from spices, vinegar, oil and lime juice.
5. Cover the salad bowl with cling film and put it in the fridge for two hours.

Why include beans in your diet?

Beans, together with lentils and peas, are typical Czech legumes. Due to their unique composition, they are a very healthy food. Beans contain, for example, potassium, iron, manganese, folic acid and B vitamins.

They are also a rich source of fiber. They contain both types of fiber, soluble and insoluble, thus benefiting our digestion. In addition, they are also beneficial for the cardiovascular system, for example reducing the level of harmful cholesterol. Thanks to their high fiber content and at the same time low glycemic index, they are a very watery food even for diabetics.

According to Chinese medicine, beans are very beneficial for the kidneys, with which they share the same shape. They have strong diuretic effects and are said to be able to dissolve even small kidney stones.

Tips for cooking with beans

Beans can be included in our diet in many different ways. In addition to salad, you can use them to prepare very tasty and nutritious soups, stews or side dishes for meat. Doctors often recommend eating beans at least twice a week.

Even though white or purple beans are still the most commonly prepared types of beans in the Czech Republic, you can also buy their more exotic variants. You can diversify your menu with black, red, mung, borlotti, pinto or adzuki beans. It is said that up to five hundred varieties of beans of different shapes, colors and tastes are grown in the world.

Many people are afraid to consume beans because of bloating. This can be avoided when preparing salads precisely by using mainly canned beans. Otherwise, it is necessary to soak the beans for several hours before cooking. Soaking reduces the amount of oligosaccharides, which are responsible for bloating.