Bean salad

Bean salad

30 min
Salads are great any time of the year, but especially in summer since they are refreshing and full of nutrients. This tasty bean salad is a light meal or a good addition to any buffet table. Topped with salty cheese and containing bags of flavour, this salad is easy to make and perfect as a main course or a side.


  • Mix the vinegar, salt and pepper together before whisking in the oil.
  • Chop the basil and add to the mix. Then add further seasoning to taste if needed.
Bean salad
  • Cover the green beans with boiling water then allow them to stand for three minutes before draining.
  • If the mixed beans are in liquid, drain and rinse in cold water .
  • Cut the cherry tomatoes in halves and thinly sliced the red onion. Put in a bowl and add the white cheese cubes. Combine with the green beans and the haricot beans and pour the marinade over and top with basil leaves to serve.

Bean salad

Does bean salad need to be refrigerated?
The salad should be refrigerated to ensure safety as well as extend the quality. Store in an airtight container and if kept cool, the salad should last as long as five days. As always, make sure to keep the dressing separate.
What do you serve with bean salad?
Grilled meats like chicken or steak are an ideal match for the salad if you’re looking to turn it into a fuller main meal. Vegetarian options that also help bulk it up and combine well with the flavours are classic baked potatoes or oven roasted corn – with a hint of butter or oil of course!
Do you soak beans on the counter or in the fridge?
If the beans you’re using need to be soaked, then doing so at room temperature is the best option. Soaking the beans in the refrigerator can actually cause them to spoil , so the counter is your smartest option.
What if I forgot to soak my beans overnight?
Soaking beans for eight hours overnight is the most straightforward way to unlock their flavour while maintaining their texture, but there is an alternative if you find yourself in a hurry. Rinse your beans, cover in water and bring to a boil over a high heat before cooking for five minutes. After removing from the heat, allow the beans to soak in the water for an hour before rinsing again, and you can now use them as desired.


White wine vinegar
1 tbsp
Sea salt
1 pinch
Freshly ground pepper
Olive oil
3 tbsp
Fresh basil
1 tbsp
Bean salad
Frozen haricot beans
300 g
Mixed beans
240 g
Red and yellow cherry tomatoes
100 g
Small red onions
White cheese cubes (or feta cheese equivalent)
200 g
For serving
Fresh basil leaves

Bean there, done that: dressings and toppings

Vinegar-based dressings are the perfect pairing for the beans in the salad. Try combining apple cider vinegar with some oil and pepper to deliver a combination of sweet and slightly bitter notes. For a warmer flavour that will quickly wake your tastebuds up, combine lemon juice, minced garlic, oil and Dijon mustard then drizzle over to taste.

When it comes to toppings, anything crunchy is a certain hit. From toasted cashews, to pumpkin seeds, bread croutons or sliced radishes – the texture contrast is a satisfying finishing touch for the dish.