Mixed Beans Salad

"This is a light cold salad that can be eaten on its own, in a wrap, smashed in a sandwich or on tortilla chips. It tastes even better the next day. You can use any vegetables you want with this. Guilt free eating, anyone?"
-- @sarchakra
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  • Recipe Card
Prep time 10mins
Serves or Makes: 4

Recipe Card


  • 1/2 seeded and sliced cucumber
  • 1 chopped avocado
  • 1 small chopped onion
  • a few leaves torn mint
  • a few sprigs basil
  • 1/4 cup crumbled feta
  • 1/4 cup halved cherry tomatoes
  • 1/4 cup kidney beans canned
  • 1/4 cup pinto beans canned
  • 1/4 cup black beans canned
  • 1/4 cup cannellini canned
  • 2 teaspoon smoked paprika


  • Step 1

    Drain beans out of the cans and rinse under running water a few times.

  • Step 2

    Cut cucumber in half. Using a spoon scoop out and discard the seeds in the cucumber. Cut the cucumber into thick strips.

  • Step 3

    In a large bowl combine together: beans, onion, cherry tomatoes, avocado and cucumber.

  • Step 4

    Pour dressing on top. Gently mix. Mix in paprika, torn mint and basil. Top with crumbled feta.



  • 5 tbsp lemon juice
  • 6 tbsp olive oil
  • 2 cloves minced garlic
  • 3 teaspoon yellow mustard
  • 2 teaspoon sugar
  • sea salt
  • 2 teaspoon black pepper

  • Step 1

    In a jar mix olive oil, mustard, salt, pepper, lemon juice, grated garlic and sugar. Close the lid and shake to a smooth consistency. Reserve.

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