Loaded with plump chick peas, tender red, pinto and cannellini beans, this cold bean salad gets tossed in a zesty Southwest inspired vinaigrette for the perfect side dish or main if you add shredded chicken!
Mixed Bean Salad
Cold salads are the best for quick side dishes, or loaded with shredded chicken or spooned over grilled meats. This is the kind of bean salad that feeds a crowd, easily double or triple it!
In this Bean Salad I use a variety of beans and diced tomatoes and red onion. Bell peppers are another good addition, too. Fresh herbs like cilantro and parsley work well in this as well.
To bring it all together I dressing this in a vinaigrette with a touch of ground cumin.
In a light salad such as this four bean salad recipe, I like to use a vinaigrette.
I want those beans to shine through, but they need a lift, and this Southwest inspired vinaigrette does the trick.
What’s the difference between a vinaigrette and a salad dressing?
Vinaigrette – A vinaigrette is an oil based sauce that is countered in flavor with an acid. It can be from vinegar or say lemon juice. There are so many kinds of vinegar to choose from, like balsamic, rice wine, apple cider, white and red wine. Season with salt and pepper. Often times dijon mustard is added to emulsify it.
Salad Dressing – For a salad dressing, typically it’s the above ingredients, but a thickening agent is added. Think mayonnaise, Greek yogurt, buttermilk, avocado or fruit like in my Blackberry Tarragon Salad Dressing or my Homemade Buttermilk Ranch Dressing.
What to serve with this salad?
- Southern Fried Chicken
My Southern Fried Chicken recipe starts with a hot sauce, buttermilk brine, and a well seasoned, flour and cornstarch crust for maximum crunch! This is a true family favorite and delivers on crunch, flavor and juicy chicken on the inside.
- BBQ Spatchcock Chicken
My grilled BBQ Spatchcock Chicken first gets a dry rub and then smoked on the grill for added flavor. Spatchcocking a chicken, or any poultry, is a great way to flatten the bird and get even cooking in less time than roasting whole.
- South Carolina Ribs
For my South Carolina Ribs with Mustard BBQ Sauce the secret is all in the sauce. A golden yellow mustard sauce simmered with brown sugar, apple cider vinegar and several other pantry staples that will have you craving more.
- Kansas City Style Ribs
These are typically characterized by the thick, sticky sauce brushed on in the last 30 minutes of cooking. The dry rub and sauce are on the sweet side using a brown sugar base, but are balanced with chili powder and pepper, producing some truly finger licking good ribs.
- BBQ Smoked Meatloaf
Smokey sweet, tender and with little effort on your part, you can deliver this BBQ Smoked Meatloaf made right on your grill and not heat up the kitchen!
- Old Fashioned Cherry Crisp
Bing cherries covered in a simple flour, sugar, oat and egg crumble that gets melted butter poured on top and baked to a golden brown.
- Gramma’s Easy Berry Cobbler
A tasty, buttery batter that gets poured over fresh seasonal berries of choice is baked to a golden brown and is ready for a scoop of ice cream or whipped cream.
- Easy Apple Crisp
For me, this has to be the easiest apple crisp recipe and it’s all thanks to my Gramma. Made using peeled and chopped Granny Smith apples, this has a crunchy, buttery cinnamon topping all made from using basic pantry items.
What ever you choose, even a rotisserie chicken from Costco, it will be a great meal. Enjoy!
Southwest Bean Salad
- 1/3 cup olive oil
- 4 tbsp red wine vinegar
- 1 tsp sugar
- 1/2 tsp ground cumin
- kosher salt to taste
- black pepper to taste
- 15.5 oz chick peas drained
- 15.5 oz red beans drained
- 15.5 oz pinto beans drained
- 15.5 oz cannellini beans drained
- 3 garlic cloves minced
- 2 Roma tomatoes diced
- 1 red onion diced (use half, about 1/2 cup total)
- 1/4 cup cilantro leaves chopped
- 1/4 cup parsley chopped
- Mince garlic, dice red onion and tomato and add to a large bowl.
- In a small bowl whisk together the Vinaigrette ingredients.
- Add drained beans, cilantro and parsley to diced vegetables. Pour vinaigrette over and toss well to coat.
- Refrigerate for an hour, covered. Stir before serving and taste for seasoning.