This Italian Bean Salad Recipe is the perfect light and summery side dish! It's filled with a variety of vegetables, topped with fresh basil, and a simple balsamic dressing. Plus it comes together in less than 30 minutes, and only requires a few ingredients you probably have on hand right now. It's a healthy, and delicious option that you'll want to make over and over again this summer!
Jump to:
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
🍴Ingredient Notes
- English Cucumbers - I recommend English Cucumbers or Mini Cucumbers for this recipe because they're very crisp, have tiny seeds, and hold up well in salad! You can leave the peel on, but I prefer removing it.
- Sweet Peppers - You can mix whatever colors you prefer, but I used red and orange peppers for this recipe.
- Grape Tomatoes - Any small tomato will work!
- Garbanzo Beans - Garbanzo beans are also known as chickpeas! Either one will work for this recipe. (I used the brand Eden.) They make a great healthy addition to this salad - they're high in protein and fiber!
- Chopped Basil - Feel free to use as much as you like!
- Olive Oil - I like to use Extra Virgin Organic Olive Oil. I would not reccomend swapping it out for any other oil.
- Balsamic Vinegar - In my opinion this is the star of the show! Make sure you get Balsamic Vinegar, not Red Wine Vinegar. (Feel free to add more if you're a balsamic fan like me!)
Optional Add In's
- I love stirring in cubed avocado with my leftover bean salad! I don't add it in right away because the avocado gets brown and mushy if you leave it in overnight. Serve it fresh with your salad the next day!
- If you can tolerate goat cheese, try sprinkling fresh feta on top to give it a little extra flavor!
🍴Step by Step Instructions
Step 1:
Start by preparing the vegetables, and rinsing the beans. Measure out what you need, and add it to a large bowl.
Step 2:
Next, add the basil, olive oil, balsamic, salt, and black pepper. Stir together with two wooden spoons until it's fully combined.
Step 3:
Cover the bowl and chill for 30-60 minutes before serving. This allows time for the flavors to mesh together.
Helpful Tips
- Make sure to cut the vegetables into even, bite sized pieces! I chopped them by hand, but there's an amazing tool I discovered last year that does all the chopping for you! It's easy to use, and guarantees they will all be the same size. You can find it on Amazon.
- I like to start with a small amount of salt and pepper, but feel free to add more! Always taste test before serving.
- You don't have to chill this salad before serving, but I highly recommend you do. I typically serve mine at least an hour after I make it. The flavors take time to mesh together, and it tastes best when it's chilled.
Frequently Asked Questions
I like to serve my Bean Salad with Balsamic Chicken or Steak! It's a great side dish to go with grilled food or summery recipes.
I would say this recipe will last about 5 days in the refrigerator.
Yes, they are the same!
How to store leftovers
Leftovers should be stored in an air tight container - I like using glass containers! You can also cover the serving bowl with plastic or reusable wrap. Store it in the refrigerator for up to five days.
More vegetarian recipes!
- Easy Roasted Pesto Potatoes
- Creamy Vegan Walnut Pesto
- Vegan Alfredo Pasta Dinner
- Paleo Sweet Potato Pizza Crust
Recipe
Italian Bean Salad Recipe
Equipment
- Large Mixing Bowl
Ingredients
- 2 Cups Chopped English Cucumbers
- 2 Cups Chopped Sweet Peppers
- 1 Cup Chopped Grape Tomatoes Any small tomato will work!
- 15 Ounces Garbanzo Beans Rinsed and drained.
Dressing
- ½ Cup Chopped Basil
- 1 Tablespoon Olive Oil
- 1 Tablespoon Balsamic Vinegar
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
- Start by preparing the vegetables, and rinsing the beans. Measure out what you need, and add it to a large bowl.
- Next, add the basil, olive oil, balsamic, salt, and black pepper. Stir together with two wooden spoons until it's fully combined.
- Cover the bowl and chill for 30-60 minutes before serving. This allows time for the flavors to mesh together.
Notes
Helpful Tips
- Make sure to cut the vegetables into even, bite sized pieces! I chopped them by hand, but there's an amazing tool I discovered last year that does all the chopping for you! It's easy to use, and guarantees they will all be the same size. You can find it on Amazon.
- I like to start with a small amount of salt and pepper, but feel free to add more! Always taste test before serving.
- You don't have to chill this salad before serving, but I highly recommend you do. I typically serve mine at least an hour after I make it. The flavors take time to mesh together, and it tastes best when it's chilled.
Frequently Asked Questions
How to store leftovers
Leftovers should be stored in an air tight container - I like using glass containers! You can also cover the serving bowl with plastic or reusable wrap. Store it in the refrigerator for up to five days.Nutrition
After you make this Italian Bean Salad, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
It was delicious - and even better the next day!! Thank you for sharing. (:
Yess I love letting it sit overnight! Sometimes I add avocado too. (: Glad you liked it!
So good.. and I got the veggie chopper! Love it!
Isn't it amazing!! My favorite kitchen tool!