Dessert

Marinated Bean Salad Recipe

Bynova cole March 8, 2026March 8, 2026

Introduction

This Marinated Bean Salad is a colorful and flavorful dish that’s perfect as a side or a light meal. Packed with a variety of beans and a tangy, sweet dressing, it’s easy to prepare and great for make-ahead meals.

A white bowl filled with a colorful three-layered bean salad sits atop neatly folded striped cloths in shades of cream, yellow, and rust. The bottom layer shows pale, creamy white beans with a smooth texture, mixed closely with pale green beans that have a slight sheen. The middle layer is made of bright green beans that look firm but tender, while the top layer consists of shiny, dark red kidney beans creating a rich contrast. Small bits of chopped herbs and chickpeas are scattered throughout, adding touches of green and light tan. In the background, a clear glass bowl with more of the mixed salad adds depth, set against a white marbled surface. A silver spoon peeks out from the glass bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16 oz) can Kidney Beans, drained
1 (16 oz) can Garbanzo Beans, drained
1 (16 oz) can Green Beans, drained
1 (16 oz) can Yellow Beans, drained
1 (16 oz) can Lima Beans
4 Green Onions, diced
1/2 cup Black Olives, sliced
1/2 cup Oil
1/2 cup Honey
1/2 cup Lemon Juice
3 tbsp Bragg’s Liquid Aminos

Instructions

Step 1: Drain the juice from all cans of beans and combine them in a large bowl.
Step 2: Dice the green onions and slice the black olives, then add them to the bowl with the beans.
Step 3: In a separate jar, combine the oil, honey, lemon juice, and Bragg’s Liquid Aminos. Shake well until fully mixed.
Step 4: Pour the dressing over the beans and vegetables in the bowl. Stir gently to combine.
Step 5: Marinate the salad in the refrigerator for at least 6 hours, stirring gently several times during this period to distribute the flavors.

Tips & Variations

For a tangier salad, add a little extra lemon juice or a splash of vinegar to the dressing.
Try adding chopped fresh herbs like parsley or cilantro for a fresh twist.
You can substitute honey with maple syrup for a vegan option.
If you prefer a bit of crunch, consider adding diced celery or bell pepper.

Storage

Store the bean salad in an airtight container in the refrigerator for up to 4 days. The flavors will develop further over time. Serve chilled or at room temperature. Stir before serving and enjoy cold or slightly warmed.

How to Serve

A close-up view of a mixed bean salad in a white bowl, showing multiple layers of colorful beans such as dark red kidney beans, pale green lima beans, and light beige chickpeas, all glistening with a light dressing. The beans are whole and arranged randomly, creating a textured mix of smooth, curved surfaces and soft natural shapes in red, green, and cream shades. The white bowl has a subtle dotted pattern along its rim and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, but you’ll need to cook and cool the fresh beans beforehand. Canned beans save time and offer convenience while keeping the texture tender.

Is this salad suitable for vegans?

Yes, the salad is naturally vegan. Just be sure to use a vegan sweetener like maple syrup instead of honey if you want to keep it strictly plant-based.