Easy Four-Bean Summer Salad (Perfect for Picnics & BBQs). Light, vibrant, and ready in minutes, this four‑bean summer salad is the ideal side for picnics, BBQs, and effortless summer cooking.
[This post is sponsored by Ontario Bean Growers. All ideas are our own.]
Summer cooking, at its best, is all about ease. A few fresh ingredients, a little chopping, a quick dressing, and suddenly you have a bowl that feels bright, nourishing, and ready for any warm‑weather table. This Four‑Bean Summer Salad is exactly that kind of recipe - simple to make, full of texture, and colorful enough to steal the spotlight at a picnic or BBQ.
INGREDIENTS
Salad:
- 1 ¼ cup mixed beans (Romano, Cannellini, Red kidney)
- 6 cherry or grape tomatoes (multicolor or red)
- ⅔ cup small English cucumber (about 2 small)
- 1 cup green and yellow beans, blanched
- ⅛ cup red onion, sliced
Dressing:
- 2 tablespoon e.v.o. oil
- 1 teaspoon balsamic vinegar
- salt & pepper to taste
- 1 tablespoon fresh parsley, chopped
HOW TO MAKE IT
Rinse and drain the mixed beans. Blanch the green and yellow beans until tender‑crisp, then cool them in ice water to keep their color bright.
Halve the tomatoes, dice the cucumber, and slice the red onion thinly.
Add to a large bowl with the beans and green beans.
Whisk together olive oil, balsamic vinegar, salt, pepper, and minced parsley.
Pour the dressing over top.
Toss gently to combine.
Let the salad sit for 10-15 minutes so the flavors meld. Serve cold or at room temperature.
A SUMMER SALAD FOR ANY OCCASION
The mix of beans gives this salad its heart: creamy cannellini, tender Romano, and hearty red kidney beans, all balanced by crisp green and yellow beans for that perfect snap. Add juicy tomatoes, cool cucumber, and a touch of red onion, and you get a refreshing combination that tastes like pure sunshine.
The dressing couldn't be simpler: good extra‑virgin olive oil, a splash of balsamic, fresh parsley, salt, and pepper. It lightly coats everything without weighing it down, letting the vegetables stay front and center.
WHY YOU'LL LOVE THIS SALAD
- Bright, colorful, and full of texture
- Naturally gluten‑free and protein‑rich
- Travels well for picnics and potlucks
- Even better after a little time in the fridge
It's the kind of dish that fits effortlessly into summer - simple, refreshing, and always welcome at the table.
Whether you're heading to a picnic, firing up the grill, or just craving something fresh on a warm day, this Four‑Bean Summer Salad fits right in. It's simple, colorful, and full of those easy flavors that make summer cooking feel effortless. Make it ahead, pack it up, or enjoy it straight from the bowl - it's the kind of dish that brings a little brightness to every table.
PrintEASY FOUR BEAN SUMMER SALAD (PERFECT FOR PICNICS AND BBQs)
This easy four‑bean summer salad is bright, crunchy, and full of flavor. A perfect make‑ahead side dish for picnics, BBQs, and outdoor gatherings.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
- Category: Side dish
- Cuisine: Mediterranean
Ingredients
Salad:
- 1 ¼ cup mixed beans (Romano, Cannellini, Red kidney)
- 6 cherry or grape tomatoes (multicolor or red)
- ⅔ cup small English cucumber (about 2 small)
- 1 cup green and yellow beans, blanched
- ⅛ cup red onion, sliced
Dressing:
- 2 tablespoon e.v.o. oil
- 1 teaspoon balsamic vinegar
- salt & pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Wash and remove the ends of the green and yellow beans, then boil in water for about 8-10 minutes, or to your liking. Scoop out, run under cold water, drain, and cut bean in 2-3 pieces. Set aside.
- Wash and cut the cherry tomatoes in half, slice the small cucumbers ¼ inch thick rounds, and thinly slice the red onion.
- Open the mixed can of beans (or mix three different types of beans), pour into a colander, and rinse under cold water.
- In a large mixing bowl, add the beans, chopped green and yellow beans, halved cherry tomatoes, sliced cucumbers, and slivered onion.
- In a small jar add the e.v.o. oil, the balsamic vinegar, salt and pepper. Shake well. Taste and adjust seasoning.
- Pour onto the mixed bean and veggies, add the chopped parsley, and mix gently with a spoon.
- Let the salad sit for about 10 minutes so the flavors meld. Serve cold or at room temperature.
Notes
You can substitute red, yellow, or green pepper instead of the cucumber.
Also, use your favorite bean combination.
It will last up to 3 days in a sealed container in the fridge.
I love baking and kneading dough because it takes me to a happy place in my soul.
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