10 Bean Salads To Make All Summer Long

ByViolet ParkerEditorial Policy

Bean salads have been all over my TikTok feed for the past few weeks, and I’m absolutely here for it! I’ve been making my own versions of bean salads for as long as I can remember, and they’re one of my go-to lunches for those days when I want something healthy, high protein, high fiber, and easy enough to be thrown together with mostly store-cupboard staples. 

Here I’ve put together a collection of my favorites that are just wonderful for the coming summer months. They’re perfect for BBQs, potlucks, hosting a crowd, or just easy lunches and light dinners when the weather heats up and you don’t want to spend too much time cooking. 

Dense Bean Salad 

dense bean salad

This is the bean salad that’s all over the internet, and once you make it, you’ll get why! It’s packed with beans, crunchy veg, cheese, and bold flavours, all chopped small so every bite tastes just amazing. It’s hearty enough to eat like a meal, holds up beautifully in the fridge, and somehow gets better the longer it sits. 

Serves: 6

Ingredients:

  • 1 (400g) can chickpeas, drained and rinsed
  • 1 (400g) can cannellini beans, drained and rinsed
  • 1 (400g) can black beans, drained and rinsed
  • ½ cup cherry tomatoes, finely chopped
  • ½ cup cucumber, finely diced
  • ¼ cup red onion, finely diced
  • ½ cup roasted red peppers, chopped
  • ½ cup salami or pepperoni, chopped (optional but very “viral-style”)
  • ½ cup mozzarella pearls or cubed cheese
  • ¼ cup fresh parsley, finely chopped

For the dressing:

  • ⅓ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder (or 1 fresh clove, minced)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili flakes (optional)

Instructions:

  1. Add the chickpeas, cannellini beans, and black beans to a large mixing bowl.
  2. Finely chop the tomatoes, cucumber, red onion, and roasted red peppers so everything is small and scoopable—this is key for that “dense” texture.
  3. Add the chopped veg, salami (if using), mozzarella, and parsley to the bowl with the beans.
  4. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic, salt, pepper, and chili flakes.
  5. Pour the dressing over the salad and toss well to combine. Make sure everything is evenly coated.
  6. Cover and refrigerate for at least 30–60 minutes before serving (longer is even better).

Italian Three Bean Salad

italian three bean salad

We’re skipping the sugary dressing and leaning into bold, savoury flavours here. Think garlic, olive oil, fresh herbs, and a splash of tangy vinegar. It’s bright, herby, and perfect for BBQs, meal prep lunches, or just scooping straight from the bowl with a fork. 

Serves: 6

Ingredients:

  • 1 (400g) can cannellini beans, drained and rinsed
  • 1 (400g) can kidney beans, drained and rinsed
  • 1 ½ cups green beans, trimmed and cut into bite-sized pieces
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh basil, chopped
  • ½ cup mozzarella pearls (optional but recommended)

For the dressing:

  • ⅓ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper

Instructions:

  1. Bring a small pot of salted water to a boil. Add the green beans and cook for 2–3 minutes until just tender but still crisp. Drain and rinse under cold water to stop the cooking.
  2. In a large bowl, combine the cannellini beans, kidney beans, green beans, cherry tomatoes, red onion, parsley, and basil.
  3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
  4. Pour the dressing over the salad and toss gently to coat everything evenly.
  5. Fold in the mozzarella pearls (if using).
  6. Cover and refrigerate for at least 30 minutes before serving to let the flavours meld.

Grinder Bean Salad

grinder bean salad

If you love a good Italian grinder sandwich but don’t want the bread, this one’s for you. It’s got all the bold, deli-style flavours, like salty meats, crunchy lettuce, tangy peppers, and creamy dressing, all tossed with hearty beans to turn it into a full-on meal.

Serves: 6

Ingredients: 

  • 1 (400g) can cannellini beans, drained and rinsed
  • 1 (400g) can chickpeas, drained and rinsed
  • 2 cups romaine lettuce, finely shredded
  • ½ cup cherry tomatoes, finely chopped
  • ¼ cup red onion, thinly sliced
  • ½ cup pepperoncini, sliced
  • ½ cup salami, chopped
  • ½ cup turkey or ham, chopped
  • ½ cup provolone or mozzarella, chopped or cubed

For the dressing:

  • ⅓ cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper

Instructions:

  1. In a large bowl, combine the cannellini beans and chickpeas.
  2. Add the shredded romaine, chopped tomatoes, red onion, pepperoncini, salami, turkey (or ham), and cheese.
  3. In a small bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper until smooth and creamy.
  4. Pour the dressing over the salad and toss well to coat everything evenly.
  5. For the best texture, chill for 20–30 minutes before serving so the flavours meld but the lettuce stays crisp.

Tuna & White Bean Salad 

tuna white bean salad

A no-fuss, high-protein lunch that feels a little fancy but takes barely any effort. It’s light yet filling, with flaky tuna, creamy white beans, and a bright lemony dressing that pulls everything together. Perfect for meal prep and quick lunches. 

Serves: 2–3

Ingredients:

  • 1 (400g) can cannellini beans, drained and rinsed
  • 2 cans tuna (in olive oil or water), drained
  • ¼ cup red onion, very thinly sliced
  • ½ cup cherry tomatoes, halved
  • 2 tablespoons capers, drained (optional but adds great flavour)
  • ¼ cup fresh parsley, chopped

For the dressing:

  • 3 tablespoons olive oil
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, finely minced
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper

Instructions:

  1. Add the cannellini beans to a large bowl.
  2. Flake in the tuna, breaking it up gently with a fork.
  3. Add the red onion, cherry tomatoes, capers (if using), and parsley.
  4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
  5. Pour the dressing over the salad and gently toss to combine, keeping some texture in the tuna.
  6. Taste and adjust seasoning if needed. Serve immediately or chill for 20–30 minutes.

Lemon Garlic Chickpea Salad 

lemon garlic chickpea salad

This one is simple, fresh, and comes together with ingredients you probably already have. Light but satisfying, it works as a quick lunch, an easy side, or something to meal prep when you want food that feels good and tastes good.

Serves: 4

Ingredients:

  • 2 (400g) cans chickpeas, drained and rinsed
  • ¼ cup fresh parsley, finely chopped
  • ½ cup cucumber, finely diced or chopped (optional but recommended)
  • ¼ cup red onion, very thinly sliced

For the dressing:

  • ⅓ cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, finely minced
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper

Instructions:

  1. Add the chickpeas to a large bowl and lightly pat them dry for the best texture.
  2. Stir in the parsley, cucumber (if using), and red onion.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
  4. Pour the dressing over the salad and toss well to coat everything evenly.
  5. Let the salad sit for at least 15–20 minutes before serving to allow the flavours to develop.

Herby Butter Bean Salad 

herby butter bean salad

Effortlessly chic, but so simple to throw together at home. Butter beans are soft, creamy, and mild, which makes them the perfect base for a punchy mix of fresh herbs, lemon, and good olive oil.

Serves: 4–6

Ingredients:

  • 2 (400g) cans butter beans, drained and rinsed
  • ¼ cup fresh parsley, finely chopped
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh dill, chopped
  • ¼ cup red onion, very thinly sliced
  • ½ cup cucumber, finely diced (optional, for extra freshness)

For the dressing:

  • ⅓ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, finely minced
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper

Instructions:

  1. Add the butter beans to a large bowl.
  2. Stir in the parsley, basil, dill, red onion, and cucumber (if using).
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
  4. Pour the dressing over the beans and toss gently to combine, being careful not to break up the beans too much.
  5. Let the salad sit for at least 15–20 minutes before serving so the flavours can soak in.

Bean & Quinoa Power Salad 

quinoa bean salad

It’s loaded with protein-packed beans, fluffy quinoa, and fresh, crunchy veg, all tossed in a bright, zesty dressing. This one is super satisfying and will definitely keep you full. 

Serves: 4–6

Ingredients:

  • 1 cup uncooked quinoa (about 3 cups cooked)
  • 1 (400g) can black beans, drained and rinsed
  • 1 (400g) can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • 1 avocado, diced
  • ¼ cup red onion, finely diced
  • ¼ cup fresh cilantro or parsley, chopped

For the dressing:

  • ⅓ cup olive oil
  • 3 tablespoons lime juice (or lemon juice)
  • 1 teaspoon honey (optional)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper

Instructions:

  1. Rinse the quinoa under cold water, then cook according to package instructions. Let it cool completely.
  2. In a large bowl, combine the cooked quinoa, black beans, and chickpeas.
  3. Add the cherry tomatoes, cucumber, avocado, red onion, and fresh herbs.
  4. In a small bowl or jar, whisk together the olive oil, lime juice, honey (if using), Dijon mustard, garlic, salt, and pepper.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Taste and adjust seasoning if needed. Chill for 20–30 minutes or serve immediately.

High Protein Bean & Chicken Salad

chicken bean salad

Filling, balanced, and actually satisfying! Between the beans and the chicken, it’s packed with protein, while the fresh veg and zesty dressing keep it from feeling heavy.

Serves: 4

Ingredients:

  • 2 cups cooked chicken breast, chopped or shredded (I often use leftover rotisserie if I have some) 
  • 1 (400g) can chickpeas, drained and rinsed
  • 1 (400g) can black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup red onion, finely diced
  • 1 avocado, diced
  • ¼ cup fresh cilantro or parsley, chopped

For the dressing:

  • ⅓ cup olive oil
  • 3 tablespoons lime juice (or lemon juice)
  • 1 teaspoon honey (optional)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper

Instructions:

  1. In a large bowl, combine the cooked chicken, chickpeas, and black beans.
  2. Add the cherry tomatoes, cucumber, red onion, avocado, and fresh herbs.
  3. In a small bowl or jar, whisk together the olive oil, lime juice, honey (if using), Dijon mustard, garlic, salt, and pepper.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Taste and adjust seasoning if needed. Serve immediately or chill for 20–30 minutes.

Loaded Bean Salad 

loaded bean salad

It’s creamy, cheesy, loaded with crispy bacon, and tossed in a ranch-style dressing that makes every bite ridiculously good. This one leans more towards comfort food, and it’s made for BBQs, cookouts, and feeding a crowd. 

Serves: 6

Ingredients:

  • 1 (400g) can kidney beans, drained and rinsed
  • 1 (400g) can chickpeas, drained and rinsed
  • 1 (400g) can black beans, drained and rinsed
  • 6 slices bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
  • ½ cup sweetcorn (fresh, canned, or frozen and thawed)
  • ¼ cup green onions, sliced

For the dressing:

  • ½ cup mayonnaise
  • 2 tablespoons sour cream (or Greek yogurt)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley (or 1 tablespoon fresh)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper

Instructions:

  1. In a large bowl, combine the kidney beans, chickpeas, and black beans.
  2. Add the crumbled bacon, shredded cheddar, sweetcorn, and green onions.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, parsley, salt, and pepper until smooth.
  4. Pour the dressing over the salad and mix until everything is well coated.
  5. Cover and chill for at least 30 minutes before serving to let the flavours come together.

Pickle Bean Salad 

pickle bean salad

If you’re a pickle person, this one’s going straight to the top of your list. It’s tangy, a little creamy, loaded with crunchy pickles, and has that addictive salty bite that keeps you going back for “just one more forkful.”

It’s fun, a little unexpected, and exactly the kind of recipe people click on because they have to know what it tastes like.

Serves: 4–6

Ingredients:

  • 1 (400g) can chickpeas, drained and rinsed
  • 1 (400g) can cannellini beans, drained and rinsed
  • ¾ cup dill pickles, finely chopped
  • ¼ cup red onion, very finely diced
  • 2 tablespoons fresh dill, chopped
  • ¼ cup cheddar cheese, small cubes (optional, but works surprisingly well)

For the dressing:

  • ⅓ cup mayonnaise
  • 2 tablespoons pickle juice (straight from the jar)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Salt to taste

Instructions:

  1. In a large bowl, combine the chickpeas and cannellini beans.
  2. Add the chopped pickles, red onion, fresh dill, and cheese (if using).
  3. In a small bowl, whisk together the mayonnaise, pickle juice, Dijon mustard, garlic powder, onion powder, and black pepper until smooth.
  4. Pour the dressing over the salad and mix well to coat everything evenly.
  5. Taste and adjust salt if needed (depending on how salty your pickles are).
  6. Chill for at least 20–30 minutes before serving for the best flavour.

I hope these salads will give you plenty of inspiration for healthy eating and getting tons of goodness into your meals over the summer. Remember that they’re all very easily customizable, so you can throw in any extra veggies or proteins that you might have in your fridge that need using up. And if you try these, I’d love to hear about it! You can leave a comment below, or tag me on Instagram @slimmingviolet and #slimmingviolet.