Fresh healthy 15 Bean Salad is a tantalizing addition to your next backyard dinner or picnic.
Ever walk down the bean aisle at the grocery store and wonder what else can be done with the bags of 15 bean Soup Mix?
Maybe it’s just me, but every time I pass these bags of colorful dried beans, I have to stop and let my mind wonder for a minute.
Other than the classic 15 Bean Soup the blend is made for, I’ve made quite a few other things with this mixture over the years… I’ve even used the pretty dried beans in fall floral arrangements.
Yet today I’m sharing my most recent creation using a bag of 15 bean mix, our 15 Bean Salad.
This simple chunky salad recipe starts with soaking and cooking dried beans. I suggest soaking the beans the day before you plan to serve them, for the best bean texture.
Once cooked, mix the beans with fresh corn, garden tomatoes, red bell pepper, red onions, scallions, parsley, and a vinaigrette made with both balsamic and rice vinegar.
Using two contrasting vinegars creates just the right light, yet rich, flavor to give the beans a brilliant perky taste.
Adding a little cumin to the vinaigrette also offers a mild smoky essence!
Toss the vinaigrette into the 15 Bean Salad, making sure to coat every last morsel.
The combination of the hearty blend of beans with the fresh summer produce is a delight to the senses. I especially love to make this when corn and tomatoes are in peak season!
This light and healthy 15 Bean Salad Recipe is a fabulous make-ahead and leftover.
It makes a tasty quick lunch on it’s own, providing enough protein, fiber, vitamins, and minerals to help you get through your day.
Plus 15 Bean Salad tastes amazing, even though it’s healthy. What’s not to love about that?!
15 Bean Salad
Yield: 8-12 servings
Prep Time:15 minutes (active time)
Cook Time:2 hours
15 Bean Salad – Like the classic 15 Bean Soup Recipe in colld refreshing salad form. This fabulous summer side dish is a great make-ahead!
- 1 pound 15 bean soup mix, dried bean blend
- 1 pint grape or cherry tomatoes, halved
- 1 cup fresh or frozen corn
- 3/4 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup chopped scallions
- 1/4 cup chopped parsley or cilantro
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon ground cumin
- Salt and pepper
- Open the bean mix bag and discard the seasoning pack, if included. Soak and cook the beans according to package instructions. Drain and place in a large bowl.
- While the beans are cooling, whisk olive oil, both vinegars, honey, mustard, cumin, 1 teaspoon salt, and 1/2 teaspoon ground black pepper together in a small bowl. Set aside.
- Then pour all the chopped vegetables and herbs on top of the beans. Drizzle with the vinaigrette and toss well to coat. Taste, then salt and pepper as needed. Cover and refrigerate until ready to serve.
NOTES: It’s wise to start the beans the day before cooking. Beans are best if they have time to soak properly. Follow the instructions on the bean bag for soaking and cooking.
This salad can be made up to 3 days ahead.
Yield: 8-12 servings, Serving Size: 1/12th recipe
- Amount Per Serving:
- Calories: 195 Calories
- Total Fat: 4.9g
- Saturated Fat: 0.6g
- Sodium: 19mg
- Carbohydrates: 29.5g
- Fiber: 0.9g
- Sugar: 5.1g
- Protein: 8.8g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!