Quick Bean Salad

Got canned  beans you want to use up? Make a bean salad in no time using canned beans and store-bought Greek dressing.

Print Recipe

Quick Bean Salad

Using canned beans and bottled salad dressing makes this bean salad a cinch to pull together. Add whatever fresh vegetables you like.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad

Cuisine: Vegetarian

Keyword: Beans, Lunch, Salad Dressing, Side Dish

Servings: 4 side servings

Ingredients

• 1 540-mL can of mixed beans, or whichever type you have on hand
• 1 small tomato, seeded and chopped (or more, to taste)
• 1 red pepper, seeded and chopped (or more, to taste)
• 1/2 red onion, diced
• 1 stalk celery, chopped
• 1/4 cup feta cheese, cubed
• bottled Greek dressing, to taste
• 1 lemon wedge

Instructions

• Mix the beans, vegetables, and cheese together in a medium bowl. 
• Add salad dressing to taste. A little goes a long way, so start with about 15 mL (1 tablespoon). Taste and add more if necessary. 
• Squeeze lemon juice over the top and stir. The acid cuts the oil of the dressing and finishes the salad nicely. Again, a little goes a long way, so start small. 
• If possible, let it sit for about an hour for the flavours to mingle. If not, serve it straight away. It will still be good!

Serving Ideas for Quick Bean Salad

• Beans are incredibly versatile. You can switch this up with other dressings, like Caesar, Italian, or Balsamic. I wouldn’t recommend cream dressings though.
• If you switch the dressing, you may want to proceed with caution with the feta. It may not go with other flavours like it does with Greek dressing. 

Leftovers?

This salad doesn’t keep too long, as the vegetables and cheese will get a little soggy.  You can try it in a wrap the next day as a variation. Try adding some shredded lettuce or other greens as well.

Bean image by Tribalium | Dreamstime.