The Best Bean Salad Recipe!
A sweet and tangy bean salad with black beans, chickpeas, cannellini beans, and mandarin oranges. Fresh, colorful, and perfect for picnics and BBQs.
Ingredients
- 15.5 oz can garbanzo beans
- 15.5 oz can black beans
- 15.5 oz can cannellini beans
- 15 oz can mandarin oranges
- 3/4 cup red onion diced
- 1/3 cup fresh parsley chopped
Dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp coarsely ground black pepper
Instructions
- Drain and rinse all three kinds of beans. Drain the mandarin oranges.
- In a large mixing bowl, add all three kinds of beans, the mandarin oranges, red onion and fresh parsley.
- For the dressing, in a smaller mixing bowl, whisk together the apple cider vinegar, sugar, olive oil, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and toss together lightly.
- Cover with plastic wrap and let sit in the refrigerator for at least an hour or until ready to serve.
Notes
Tips for the best Bean Salad:
- Customize your beans: Kidney beans, red beans, or pinto beans all work if you prefer them.
- Swap the onion: Red onion adds beautiful color, but white, yellow, or sweet onion work too.
- Adjust the sweetness: If the dressing is too tangy for your taste, add sugar a teaspoon at a time until it’s just right.
- Make it ahead: This salad gets even better after chilling for an hour or two.