County Bean Salad
A vibrant, protein-packed bean salad featuring chickpeas, kidney beans, black beans, fresh herbs, and a tangy vinaigrette—perfect for picnics, potlucks, or light lunches.
Ingredients
- 1/4 cup olive oil ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- 1 (19 oz.) can chickpeas, drained and rinsed ⓘ
- 1 medium red onion, chopped (3/4 cup) ⓘ
- salt ⓘ
- 3 tablespoons red wine vinegar ⓘ
- 1/2 teaspoon granulated sugar ⓘ
- 1 (16 oz.) can kidney beans ⓘ
- 1 (16 oz.) can black beans, drained and rinsed ⓘ
- 2 tablespoons chopped fresh parsley ⓘ
- freshly ground black pepper to taste ⓘ
Instructions
- Beat olive oil, red wine vinegar, lemon juice, and sugar in a large bowl with a wire whisk or fork until thoroughly blended.
- Add chickpeas, kidney beans, black beans, chopped red onion, and chopped fresh parsley; toss well to mix.
- Season with salt and freshly ground black pepper to taste.
Tips & Substitutions
For added flavor, consider substituting the red onion with green onions or shallots. You can also use different types of beans based on your preference, such as pinto or navy beans. If you like a spicier kick, toss in some diced jalapeños or a dash of hot sauce. This salad can be made ahead of time, allowing the flavors to meld beautifully.
Serving Suggestions
This County Bean Salad is a perfect side dish for barbecues and picnics, complementing grilled meats or Mediterranean recipes beautifully. It can also stand alone as a light lunch or be served alongside tangy cucumbers for a refreshing meal. For a heartier option, consider pairing it with pita bread or serving it over a bed of greens.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The beans will continue to absorb the dressing, enhancing the flavor. When ready to serve, give the salad a good toss and adjust seasoning if necessary. Avoid freezing, as the texture of the beans may suffer.
Nutrition & Diet Analysis (per serving)
Each serving of County Bean Salad contains roughly 654 calories, with 46g protein, 110g carbohydrates, and 10g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (152% of the Daily Value), and vitamin C (132% of the Daily Value). Note that it is relatively high in sodium, at 636mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bean salad in advance?
Yes, this salad is perfect for making ahead of time. It actually tastes better after sitting for a few hours or overnight in the fridge, allowing the flavors to meld. Just be sure to give it a good stir before serving.
What other beans can I use in this salad?
You can easily swap out the kidney and black beans for any canned beans you prefer, such as pinto beans or white beans. Just ensure they are drained and rinsed for the best texture and flavor.
Is this recipe suitable for vegans?
Absolutely! This County Bean Salad is entirely vegan, making it a great option for plant-based diets. All the ingredients are derived from plants, ensuring it fits well within vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).