Bean Salad – I know, such a boring description. I started to say colorful bean salad, because it is colorful. Then I thought I would say yummy, but of course it is! Why else would I have it on here? What can you really say about a bean salad? The truth is that this is a super easy salad that is so flavorful. I have modified this recipe 100 different ways – but I always do the dressing the same way – why mess with perfection? The dressing is awesome! Try this today!

Drain and rinse the beans.

While the beans are draining, mix the dressing up in a separate bowl or measuring cup. Mix well, the sugar sort of sits at the bottom.

Here are the veggies for the bean salad all displayed on a beautiful handmade cutting board. I actually save this cutting  board for special occasions, because it’s so pretty. Travis (my middle son), made it for me at woodshop when he was in Junior High. All three kids took woodshop from Mr. Wood (yes, that is really his name- sort of seems like he was pre-destined for that job, huh?). Mr. Wood is an awesome teacher who worked for many years at the public school and then started teaching homeschool students after he retired. Donald, my husband, actually took woodshop from him when he was in Junior High.

Another reason that I used this cutting board for the picture, besides the fact that I just like it, is that our other cutting boards are so ugly and gross.

So anyway, here are the veggies…

Dump the beans into a large bowl and add all of the veggies, add the dressing and mix well. Squeeze one lime over the top and mix again.

That’s it! It is delicious immediately, even better a few hours later! The salad will keep for a couple days in the refrigerator.

Be creative and add whatever you like. We’ve added fresh corn, zucchini, carrots, etc. We often add a bit of avocado just before serving because we love avocado! Enjoy!

Bean Salad
4 15 ounce cans of beans – whatever kind you like. We used black, small red and white beans.
1 cup bell pepper, chopped
1/2 cup red onion, chopped
1/2 cup cilantro, chopped

Dressing
1/3 cup apple cider vinegar
1/4 cup olive oil
1/4 cup sugar
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. cumin
Juice from 1 lime

Drain and rinse the beans. While the beans are draining, mix the dressing up in a separate bowl or measuring cup. Mix well, the sugar sort of sits at the bottom. Dump the beans into a large bowl and add all of the veggies, add the dressing and mix well. Squeeze one lime over the top and mix again. That’s it! It is delicious immediately, even better a few hours later! The salad will keep for a couple days in the refrigerator.

tags- bean dish, side dish, salad