Summer Bean Salad

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Side Dish, Salad American
By Kelly Djalali Serves: 4-8
Prep Time: 20 Minutes + 3 Hour marinate Cooking Time: NA Total Time: 3 Hours, 20 Minutes

Sweet, savory, spicy; this Summer Bean Salad has all the summer flavors and a satisfying variety of textures. Perfect for a summer potluck!


  • Salad
  • 1 can Cannellini Beans, drained and rinsed
  • 1 can Garbanzo Beans, drained and rinsed
  • 4-6 Celery Ribs, trimmed and diced to the size of a bean
  • 1/2 large English Cucumber, diced to the size of a bean
  • 1/2 small to medium Red Onion, diced to the size of a bean (soak cut onion in cold water for 5 minutes to reduce the harshness, if desired)
  • 1 large Tomato, seeds removed and flesh diced to the size of a bean
  • 1/4 cup Finely Chopped Parsley
  • 1/2-1 tsp. Red Pepper Flakes, optional
  • Dressing
  • 1/3 cup Apple Cider Vinegar
  • 1/4 cup Granulated Sugar
  • 3 tbsp Extra Virgin Olive Oil
  • 1.5 tsp Kosher Salt, more to taste
  • 1/4 tsp Black Pepper, more to taste



Combine the beans, celery, onion, tomato, cucumber in a large mixing bowl.



Combine the dressing ingredients in a jar, twist on the lid and shake until emulsified.



Pour the entire jar of dressing on the salad and toss to combine. Add the parsley and the red pepper flakes (if using) and toss again to combine.


Cover and refrigerate for at least 3 hours, or pour salad into a zipper lock bag and lay flat in the fridge for at least 3 hours.


Pour salad in a serving bowl and taste for seasoning. Add more salt, pepper, or red pepper flakes if needed.