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Chef's Corner: Summer Bean Salad

Summer bean salad is a light and refreshing dish that is perfect for a hot summer day. It is made with a variety of beans, such as black beans, kidney beans, and garbanzo beans, as well as fresh vegetables, such as tomatoes, cucumbers, and red onions. The salad is tossed in a simple vinaigrette dressing and can be served on its own or as a side dish.

Summer bean salad is perfect for picnics, potlucks, and barbecues!


4-5 cups cooked beans of choice

1/2 medium onion finely chopped (about 3/4 cup)

2 medium cucumbers, finely chopped

5 stalks celery finely chopped

1/2 cup chopped parsley

Salt & Pepper to taste


1/4 cup red wine vinegar

1/4 cup good quality extra virgin olive oil

2 teaspoons Dijon mustard

1-2 teaspoon honey optional

3/4 cup sea salt

1/4 teaspoon pepper


In bottom of large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste dressing and adjust with more salt and pepper. Whisk honey to balance out vinegar.

Add beans, onion, cucumber, celery, parsley and capers. Toss well, cover and chill in refrigerator at least one hour to allow beans to marinate in the dressing.

Salad will keep stored in an airtight container in fridge for up to 4 days.

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