Introduction
The first time I threw together this bean salad, it was meant to be a last-minute side dish for a weekend picnic—something quick and colorful that wouldn’t take much effort. But the moment I tossed the warm beans with fresh herbs, crisp cucumbers, and juicy cherry tomatoes, it turned into the star of the table. My friend Lina Vexley took one bite and laughed, saying, “If this was the backup plan, I can’t imagine the main course!” That moment made me realize how simple ingredients can create magic when treated right. This salad is now a staple in my kitchen—refreshing, nourishing, and unbelievably easy to customize.
Fresh Herb Bean Salad
Equipment
- Mixing Bowl
- Saucepan
- Strainer
Ingredients
Bean Mix
- 1 cup cannellini beans cooked or canned, drained
- 1 cup yellow wax beans blanched
- 1 cup green beans blanched
Vegetables
- 1/2 cup cucumber sliced
- 1/2 cup cherry tomatoes halved
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice fresh
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Blanch the green and yellow beans in boiling water for 2–3 minutes, then cool in ice water.
- Combine all beans in a large mixing bowl.
- Add sliced cucumber, cherry tomatoes, dill, and parsley.
- Whisk dressing ingredients together in a small bowl.
- Pour dressing over salad and toss until well coated.
- Let rest 10 minutes before serving to absorb flavor.
Notes
Nutrition
How to Make the Recipe
Start by preparing the beans. If using canned cannellini beans, simply drain and rinse them well. For the yellow wax beans and green beans, blanching is the key to perfect texture—add them to a pot of boiling water for 2–3 minutes until they turn bright in color and become slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking process and lock in their crunch.
Once the beans are cooled and drained, add them to a large mixing bowl. Slice the cucumber into thin rounds and halve the cherry tomatoes, then add them to the beans. Fresh herbs are what give this salad its layered flavor—finely chop dill and parsley, then sprinkle them over the vegetables. If you love herbs, feel free to increase the amount or even add basil or chives.
The dressing is a simple blend with bold flavor: whisk together olive oil, freshly squeezed lemon juice, Dijon mustard, salt, and pepper. The mustard helps emulsify the dressing, giving it body, while the lemon brightens the salad and pairs beautifully with the dill.
Pour the dressing over the salad and gently toss until everything is evenly coated. Let the salad sit for at least 10 minutes before serving—this allows the beans to soak in the flavors and makes the herbs more aromatic. Serve chilled or at room temperature.
This salad is incredibly flexible. You can swap in chickpeas, kidney beans, or edamame for variety. If you want to make it heartier, add feta, tuna, avocado, or quinoa. It also stores beautifully, making it perfect for meal prep, potlucks, or lunch boxes. Just keep the dressing separate if you want the cucumbers extra crisp.
Conclusion
This bean salad proves that healthy food doesn’t have to be complicated or bland. With a mix of creamy beans, crunchy vegetables, and a burst of fresh herbs, every bite is full of texture and flavor. It’s the kind of dish that works anywhere—from barbecues and picnics to weekday lunches and elegant dinner spreads. As Lina Vexley likes to say, “The best recipes are the ones that welcome creativity,” and this one does just that. Make it once, change it every time, and let it become part of your kitchen story.