Mixed bean salad with lemon herb dressing – protein rich four bean salad tossed in a bright, herby lemon dressing, ready in 10 minutes and perfect for meal prep or lunch. It is vegan and gluten free.
If you have been seeing a high number of dense bean salads on your feed lately, you’re not alone. Bean salads have had a serious momentum and it is easy to see why. They are filling, nutritious, endlessly customisable and best of all, they take no time to make. This mixed bean salad with lemon herb dressing is my take on the trend, loaded with four fabulous beans and fresh zesty dressing made with mint, basil and parsley.
This salad tastes better the longer it sits in the fridge and that makes it a perfect quick meal prep option for the week, high protein vegetarian meal, make ahead lunch or colourful addition to your picnic or summer gathering.
The zesty, bright, aromatic lemon herb salad dressing is the key part that makes this salad incredibly delicious. The combination of three fresh herbs – mint, basil and parsley creates a layer of flavours that are far more interesting than any single herb dressing. Generous squeeze of lemon juice adds zing and enhances the flavour of dressing, while extra virgin olive oil brings everything together with depth and rich flavour.
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Beans: Black beans, cannelini beans (white beans), haricot beans (navy beans/Boston beans) and borlotti beans.
- Pantry Ingredients: Salt, black pepper, ground cumin and extra virgin olive oil.
- Herbs and :Vegetables: Fresh mint, parsley, basil leaves and lemon.
How To Make Mixed Bean Salad With Lemon Herb Dressing?
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Drain and rinse all four beans thoroughly under cold running water.
Step 2: Process herbs, garlic, oil and spices in a blender until smooth.
Step 4: In a mixing bowl, toss beans and lemon herb dressing.
Step 5: Cover and refrigerate or let it sit on kitchen platform for at least 15 minutes so the beans can absorb the dressing and flavours can meld.
Enjoy protein rich mixed bean salad with lemon herb dressing on its own or as a side dish.
Substitutions and Variations
Spicy: For extra heat, add green chillies or a generous pinch of red chilli flakes to the dressing.
Beans: You can swap any beans for chickpeas, black eyed peas, butter beans or red kidney beans.
Roasted Vegetables: Stir in spicy roast cauliflower, butternut squash or aubergine for smoky flavour and extra fiber.
Herbs: If you don’t have all three herbs, try coriander or dill.
Tips and Tricks
Rinse Beans Well: Always rinse canned beans thoroughly to remove the excess salt.
Allow Beans To Drain: Let rinsed beans sit in a colander for a couple of minutes to drain well.
Serving Suggestions
As Main Meal: A bowl of this vegan bean salad makes a filling meal without needing any sides. Alternatively, serve a few spoonfuls of it over a bowl of cooked quinoa, brown rice, millets or stir in spoonfuls of bean salad with quinoa vegetable salad to make it protein rich.
As Side Dish: It pairs well alongside garlic herb roasted root vegetables, with rice and dal, as an accompaniment with masala roti or spinach chapati.
In a Wrap: Spoon the salad into a tortilla wrap or hummus wrap.
Storage
Store leftover mixed bean salad in an airtight container in the fridge for up to 3 days. The flavours continue to develop and it definitely tastes better over time. Give it a good stir before serving straight out of the fridge on hot summer days. On cold days, warm it slightly before serving.
FAQ
Absolutely. Soak and cook dried beans in a pressure cooker or on the stove top until just tender before using. Cooked dried beans have a slightly firmer texture, but tinned beans work best when you have limited time to make this recipe.
Yes, in fact, the salad tastes best the next day as the beans get time to absorb all the dressing and flavours intensify.
Yes, mixed bean salad and lemon herb are naturally gluten free. However, check the label on tinned beans to ensure they are not processed in a place that handles gluten as well.
Mixed Bean Salad With Lemon Herb Dressing
Equipment
- 1 Blender Jar
- 1 spoons
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Dressing
- 2-3 sprigs fresh parsley
- 2-3 sprigs fresh mint leaves
- 2-3 sprigs fresh basil leaves
- 1 clove garlic peel
- salt as required
- pepper as required
- 1 teaspoon ground cumin
- 3 tablespoons extra virgin olive oil
For Salad
- 100 gms (or) ½ cup black beans
- 100 gms (or) ½ cup cannellini beans
- 100 gms (or) ½ cup borlotti beans
- 100 gms (or) ½ cup canned haricot beans/ navy beans/ boston bean
Instructions
- Drain and rinse all four beans thoroughly under cold running water.100 gms (or) ½ cup black beans, 100 gms (or) ½ cup cannellini beans, 100 gms (or) ½ cup borlotti beans, 100 gms (or) ½ cup canned haricot beans/ navy beans/ boston bean
- In a blender jar, place 2-3 sprigs fresh mint leaves, 2-3 sprigs fresh parsley, 2-3 sprigs fresh basil leaves,salt, pepper, 1 teaspoon ground cumin , 1 clove garlic and 3 tablespoons extra virgin olive oil and process until smooth.2-3 sprigs fresh parsley, 2-3 sprigs fresh mint leaves, 2-3 sprigs fresh basil leaves, 1 clove garlic, salt, pepper, 1 teaspoon ground cumin , 3 tablespoons extra virgin olive oil
- In a mixing bowl, toss 100 gms (or) ½ cup black beans, 100 gms (or) ½ cup cannellini beans, 100 gms (or) ½ cup borlotti beans, 100 gms (or) ½ cup canned haricot beans/ navy beans/ boston bean and lemon herb dressing.
- Cover the bowl and refrigerate for at least 15 minutes for the beans to absorb the dressing and flavours to meld.
- Enjoy protein rich mixed bean salad with lemon herb dressing on its own or as a side dish.
Notes
Nutrition
More Protein Rich Salad Recipes
Chickpea Salad With Spicy Lemon Basil Dressing
Butter Bean Salad With Garlic Herb Dressing
Roasted Butternut Squash Black Eyed Pea Salad
Roasted Sweet Potato Navy Bean Salad
KEEP IN TOUCH
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
