3 Bean Salad Recipe
Bean salads from cans and pantry staples — Mediterranean Chickpea Salad, Simple Three-Bean Salad, Mexican Bean Salad, Black Bean Salad — for busy weeknights.
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Mediterranean Chickpea Salad
A fresh and healthy Mediterranean chickpea salad perfect for a light lunch or side dish, packed with nutritious ingredients and vibrant flavors.
Laura WrightIngredients
- 15 oz can, drained and rinsed canned chickpeas
- 1 large, diced ripe avocado
- 1 cup, halved cherry tomatoes
- ½, finely diced red onion
- ½, diced cucumber
- ¼ cup, chopped (optional) fresh cilantro or parsley
- 1 small, minced garlic clove
- 2 tbsp olive oil
- Juice of 1 lime (or lemon) lime juice
- ½ tsp (optional) ground cumin
- to taste salt
- to taste black pepper
Instructions
- 1Prepare the ingredients by rinsing and draining chickpeas, dicing avocado, onion, cucumber, halving cherry tomatoes, mincing garlic, and chopping herbs if using.
- 2Make the dressing by whisking together olive oil, lime juice, cumin, salt, and pepper in a small bowl.
- 3Assemble the salad by combining chickpeas, avocado, tomatoes, cucumber, onion, garlic, and herbs in a large bowl.
- 4Serve immediately for the best texture, or chill for up to 2 hours. The salad can be refrigerated in an airtight container for up to 24 hours.
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Open in Pepper →A Bowl of Beans Beats Takeout
Three cans, a knife, and a jar of dressing, and supper is halfway done. Bean salads sit happily in the fridge, they travel to potlucks without falling apart, and they taste better the second day than the first.
Cooks on Pepper reach for these when it's too hot to turn on the stove, when the potluck sign-up sheet comes around, or when they want lunches packed for the week on a Sunday afternoon.
Every recipe here is built from what's already in the cabinet: Mediterranean Chickpea Salad with avocado and cherry tomatoes, Simple Three-Bean Salad with garbanzos and fresh green beans, Mexican Bean Salad with black, white, and pinto, Greek Chickpea Salad with Persian cucumbers, and Texas-Style Caviar with sweet corn.
Quick Tips
- 1
Rinse the canned beans
Drain and rinse each can under cool water for about 30 seconds until the foam stops. It washes off the thick canning liquid so the dressing tastes clean.
- 2
Dress them warm if you can
Toss beans with the vinaigrette while they're still room temperature or slightly warm, then chill at least 1 hour so they soak up the flavor.
- 3
Soak the raw onion
Cover finely diced red onion with cold water for 10 minutes and drain. Takes the bite out without losing the crunch.
- 4
Salt the cucumbers first
Sprinkle diced cucumbers with 1/2 teaspoon salt, let sit 15 minutes, and pat dry so they don't water down the bowl.
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