Mixed Bean Salad is a bright, flavorful side dish made with canned beans, sweet onions, and colorful peppers, all dressed in a lightly sweetened balsamic vinegar sauce. It’s an easy, crowd-pleasing addition to potlucks, picnics, and weeknight dinners—pair it with roasted or grilled proteins or serve alongside classic sides for a satisfying meal.
⭐ Why You’ll Love Mixed Bean Salad
This mixed bean salad has the familiar appeal of a classic seven-bean salad but with a balsamic-forward twist. It’s refreshing, colorful, and simple to prepare—ideal for summer gatherings or whenever you want a make-ahead side. The combination of beans, crisp vegetables, and a sweet-tangy dressing makes it versatile and universally loved.
🥘 Ingredients to Have on Hand
This recipe relies mainly on canned beans, so you can keep the pantry stocked and assemble the salad quickly. Key ingredients:
- Canned Green Beans – Regular cut green beans work well. French-style green beans are thinner and will yield a slightly different texture.
- Black Beans – Their color and texture complement the other beans and add visual contrast.
- White Beans – Any white variety such as Great Northern, cannellini, or navy beans will do.
- Garbanzo Beans (Chickpeas) – Add a firm, nutty bite.
- Balsamic Vinegar – Use true balsamic vinegar (not glaze) for the best balance of sweet and tangy flavor.
- Celery Seed – Adds a subtle, savory note; if you substitute celery salt, reduce added salt elsewhere.
See the recipe card below for the full ingredient list and measurements.
📖 Substitutions
This salad is flexible—adjust the number and types of beans to suit your pantry and taste. Examples:
- Seven-Can Mix: Use seven 15-ounce cans of beans in any combination for a traditional feel.
- Five-Bean Version: Two cans of green beans plus four other bean varieties.
- Three-Bean Version: Combine green beans with kidney and garbanzo beans for a simpler mix.
- Vinegar Options: Balsamic is preferred for its sweetness, but apple cider or red wine vinegar are acceptable alternatives.
- Onion: Sweet onions are ideal, though red, yellow, or white onions can be used (use less if the flavor is strong).
- Oil: Vegetable oil provides a neutral flavor for this recipe; olive oil can be used if preferred, but the taste will change slightly.
🥗 How to Make Mixed Bean Salad
- Make the Balsamic Sauce: In a medium saucepan, combine balsamic vinegar, sugar, vegetable oil, celery seed, salt, and pepper. Bring to a boil while whisking. Remove from heat and transfer to a heat-safe container to cool completely in the refrigerator.
- Prepare the Beans: Drain and rinse all canned beans in a colander, then shake off excess water.
- Combine Vegetables: Place the drained beans in a large bowl. Dice the sweet onion and peppers and add them to the beans, stirring to combine.
- Dress and Chill: Once the balsamic sauce is chilled, pour it over the beans and vegetables. Stir gently until everything is evenly coated. Cover and refrigerate for at least 5 hours or overnight to let flavors meld and the vegetables crisp up.
💭 Recipe FAQs
Yes. If you use fresh green beans, blanch or steam them until tender-crisp and cut into 1–2 inch pieces before adding to the salad. Raw beans will be too firm and won’t absorb the dressing as well.
No. Canned green beans are already cooked and can be used straight from the can after draining and rinsing.
Stored in an airtight container in the refrigerator, the salad will stay good for up to 5 days. Stir before serving to redistribute the dressing.
🍽 What to Serve with Mixed Bean Salad
This salad pairs nicely with many dishes. Suggestions:
- Grilled Meats: A cool, tangy bean salad balances the smoky richness of grilled chicken, pork, or steak.
- Burgers and Sandwiches: Serve it alongside sandwiches or burgers for a bright, vinegar-forward side.
- Mexican or Tex-Mex Fare: The salad complements bold flavors and spices—try it with casseroles or rice-based mains.
🥬 More Salad Recipes
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Pasta Salad with Italian Dressing
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Shrimp Cocktail Cups
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20 BEST Potluck Salads & Sides for Summer
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Mixed Bean Salad
💭 The Inspiration
This version of the salad was shared by Rick McCurdy from Louisiana. He reduced the original recipe’s oil and sugar and suggested using balsamic vinegar, which brightened and deepened the flavor. The recipe here has been slightly adapted to match commonly available canned beans.
Thanks to Rick for contributing a simple, delicious family favorite.
If you try this Mixed Bean Salad, please leave a star rating and share your feedback in the comments below.
Recipe
Mixed Bean Salad
Ingredients
Balsamic Sauce Ingredients
- 1 1/4 cup sugar
- 1 cup balsamic vinegar
- 1/2 cup vegetable oil
- 1/2 teaspoon celery seed
- 1 teaspoon pepper
- 2 teaspoons salt
Salad Ingredients
- 2 cans green beans
- 1 can lima beans
- 1 can garbanzo beans
- 1 can black beans
- 1 can kidney beans
- 1 can great northern beans (or any white bean)
- 1 sweet onion, about 1 cup, sliced and diced
- 1 small yellow pepper, about 1/2 cup, seeded and diced
- 1 small red pepper, about 1/2 cup, seeded and diced
Instructions
Make the Balsamic Sauce
- In a medium saucepan, whisk together the sauce ingredients and bring to a boil. Remove from heat and refrigerate in a heat-safe bowl or measuring cup until completely cool.
Prep and Combine Salad Ingredients
- Drain and rinse all cans of beans in a colander; shake off excess water and transfer beans to a large bowl.
- Dice the onion and peppers and add them to the beans; stir to combine.
- Pour the chilled balsamic sauce over the beans and vegetables and stir until well coated.
Refrigerate and Serve
- Cover and refrigerate. For best flavor, chill 5–6 hours or overnight; the salad can be served immediately if needed.
Notes
Use seven 15-ounce cans of beans in any combination you like. Mix and match or double up on the varieties your family prefers. This salad is easy to adapt from seven to five or three cans if desired.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.