Classic Bean Salad

By Melissa Clark

Updated July 21, 2025

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Rating
5(629)
Comments
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You can use any kind or combination of canned beans to make this classic picnic salad, but a mix of white beans, chickpeas and red kidney beans makes it especially colorful. Although this is delicious when freshly made, it gets even better as it sits. If you have time, make it at least an hour or two before serving; it can rest at room temperature for up to 4 hours — but after that, slip it into the fridge. If you want to make this the day before, add the celery and parsley just before serving, so they stay crisp and green.

Featured in: 20 Easy Salads for Hot Summer Days

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Ingredients

Yield:4 to 6 servings

  • 2 small shallots (or 1 large shallot), peeled

  • 3 tablespoons apple cider vinegar, plus more to taste

  • 1 tablespoon Dijon mustard

  • Salt and freshly ground black pepper

  • ½ cup extra-virgin olive oil, plus more to taste

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed

  • 1 (15-ounce) can red kidney beans, drained and rinsed

  • ½ cup thinly sliced celery

  • 1 cup mixed coarsely chopped fresh parsley and celery leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

51 grams carbs; 450 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 13 grams fiber; 659 milligrams sodium; 17 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mince 1 shallot and place in a large bowl. Thinly slice remaining shallot and set aside.

  2. Step 2

    Add vinegar, mustard and a pinch each salt and pepper to the bowl with minced shallot and whisk to combine. Slowly whisk in oil. Season with more salt and pepper to taste.

  3. Step 3

    Add chickpeas, cannellini beans, kidney beans, celery, herbs and sliced shallot to the bowl and toss until evenly coated. Taste and add more salt or vinegar. Drizzle with additional olive oil and top with more black pepper, if desired, and serve.

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Ratings

5 out of 5
629 user ratings
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Comments

Nana

Here's my mom's recipe, at LEAST 60 years old (the recipe, not my mom): 1 15 oz. can kidney beans, rinsed and drained 1 15 oz can cut green beans, rinsed and drained 1 15 oz can cut wax beans, rinsed and drained 1 cup chopped red onion 2 cups chopped celery 1 large green bell pepper, chopped 1/2 cup white vinegar 1/2 vegetable oil 1/2 cup sugar 1/2 tsp salt Mix all together and refrigerate overnight. I've monkeyed with this over the years and settled on 1/4 cup sugar and 1/3 cup oil and vinegar

Dave in SF

This salad is excellent. Guess I grew up in a weird family- my mothers bean salad tasted very similar to this. Try to ignore people in comments posting recipes with lots of sugar like you get at the supermarket. This dish is way better. Only suggestion I have is to add a can of cut green beans to the mix. Otherwise it’s a perfect bean salad recipe.

kb

Even better with added fresh green beans from the garden.

Christine

I halved the oil and doubled the Dijon. Will be adding corn and the crumbled feta.

BJ

Very much like the bean salad I have made for decades, but I prefer an ordinary yellow or sweet onion to shallots since I always have them on hand. I also use far less olive oil and often, lemon juice instead of vinegar to brighten the dressing more. I also chop a green, yellow or orange pepper for more crunch.

John Rumery

I’ve found that adding a bit of Worcestershire sauce and Old Bay Seasoning gives it a little more pep. Never sugar! Black beans too.

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