This 15-Minute Bean Salad is Perfect for Cookouts and Weeknights

I’m always drawn to a salad that doesn’t ask much of me, and this three-bean salad developed by my colleague Jasmine Smith in our Birmingham, Alabama, test kitchen might be one of the easiest there is. At its core, it’s a two-step recipe: Blanch the green beans until they’re just tender-crisp, then toss everything together with a bright, tangy vinaigrette. There are no long cooking times, no complicated preparation, and no dried beans to babysit. It’s a fresh, flavorful side dish that comes together in under an hour. Plus, a bean salad keeps exceptionally well in the fridge, unlike salads made from delicate leafy greens, which means you can make it a day or two ahead for an upcoming cookout or party.

One of the more appealing things about this salad is the interplay of textures and flavors: Green beans bring a fresh crunch, kidney beans add heft, and black-eyed peas are soft and creamy. Crisp celery and sharp onion weave in more freshness and aromatic complexity, while parsley contributes a subtle earthiness that ties everything together. The finished salad isn’t the heavy bean salad you might expect—it’s crisp, light, and punchy, pairing effortlessly with grilled meats for a simple supper, or it can hold its own at a potluck spread.

Now, I’ll never turn my back on dried beans. They have incredible flavor and texture, and Serious Eats has more than enough resources if you want to go that route. But for this salad, canned beans are a much easier move. Black-eyed peas and kidney beans each cook at a different rate, which means you’d end up juggling pots and timers when the whole point here is ease. Canned beans solve that problem, giving you consistency without compromise and letting you focus on building flavor instead of fuss. Just make sure to rinse the beans thoroughly to remove any excess starchy liquid and salt to ensure a better salad texture and flavor.

The vinaigrette is a simple but high-impact mix that uses apple cider vinegar for tang, lemon juice and zest for brightness, Dijon mustard for bite, and a touch of honey to round it out. Grated garlic sharpens the edges, while plenty of black pepper gives it backbone. The dressing doesn’t just coat the beans, over time the beans will marinate in its flavors. That’s why a short rest in the fridge—30 minutes is plenty—makes such a difference. During that time, the beans and vegetables drink in the lemony, garlicky vinaigrette as the raw onion mellows.

This three-bean salad is proof that simple doesn’t mean boring. It’s crunchy and creamy, bright and earthy, sharp and sweet all at once. It’s quick enough to throw together at the last minute, sturdy enough to make ahead, and flavorful enough to stand out on any table.

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