98 bean salad recipes

Bean and tomato salad tossed with a honey-cider vinaigrette, crisp-tender green beans, cherry tomatoes, and fresh basil. A vegetarian summer side that gets better as it marinates in the fridge.

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Quick, easy and tasty. Fresh lemon zest and juice add lots of refreshness, a few garlic cloves give the fragrance, and the toasted almonds bring some nutty taste and another layer of the crunch texture. Serve it with any main course.

Southwestern corn salad: a no-cook tossed salad with sweet corn, kidney beans, bell peppers, scallions, and cilantro in a light salsa-chili dressing. Vegan, picnic-ready, and made in 10 minutes.

A refreshing and delicious salad is also nutritious and healthy!

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Tuscan tuna salad with kidney beans, olives, tomatoes, and a zesty picante-Italian dressing served over fresh spinach. A no-cook, protein-packed lunch ready in 20 minutes flat.

Mushroom salad tosses crisp iceberg and Boston lettuce with cucumbers, green beans, and raw sliced mushrooms in French dressing. Light, vegetarian, diabetic-friendly side.

Red beans tossed in a bold balsamic-prune dressing with fenugreek, coriander, and chili-garlic paste. A chilled bean salad bursting with sweet, tangy, spicy layers.

Lentil salad with cooked green and red lentils, green beans, celery, parsley, and a tangy mustard-Italian dressing. A high-fiber, high-protein vegetarian salad ready in 15 minutes.

Fresh no-cook mango spring rolls wrapped in rice paper with vermicelli, basil, mint, bean sprouts, and shredded carrots. Light, vibrant Thai-inspired rolls with spicy vinaigrette for dipping.

Homestead salad with mixed vegetables and kidney beans in a cooked sweet vinegar dressing with mustard. Make a day ahead for the best flavor.

Black beans and black-eyed peas tossed with jalapeños, cherry tomatoes, bell pepper, and fresh cilantro in zesty Italian dressing. No cooking required. The ultimate game day dip for a crowd.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.