Magical Bean Salad

Prep Time
Cook Time
Ready In

"Cumin used to be one of my least favorite spices...until I found the magical combination of it with lemon. It truly is a party in your mouth, and will have your taste buds dancing! I've made many versions of this bean salad, so am posting a version where you can create it to whatever tickles your fancy at the time. This can easily be made Vegan or Vegetarian with the same spectacular flavors. Enjoy and have fun making and eating it! This is a Freddy Cat choose-your-own adventure recipe."

Original is 8 servings
  • DRESSING --- depending on how many additions you add, you may need to increase amounts


  • Serving Size: 1 (92.5 g)
  • Calories 55.4
  • Total Fat - 3.7 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 160.4 mg
  • Total Carbohydrate - 5.6 g
  • Dietary Fiber - 1.8 g
  • Sugars - 1.9 g
  • Protein - 1.4 g
  • Calcium - 42.5 mg
  • Iron - 1 mg
  • Vitamin C - 7.4 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Toss beans, cilantro or parsley, and your additions together. *Most recently, I used 3 cans of cannellini beans, 1 cup cilantro, double the dressing (which was more than enough), and the following additions: 3 carrots, 1 red bell pepper, 1 small red onion, grape tomatoes, whole small green pimento stuffed olives and cubed feta cheese. Yummo!

Step 2

Whisk dressing ingredients together.

Step 3

Stir dressing into bean mix. Can serve right away, or let sit for the flavors to meld more.

Step 4

Serve and enjoy! You can also serve this atop or wrapped in lettuce leaves.


No special items needed.

8 Reviews


Love how flexible this salad is with all the different optionals. We used lots, but the feta, capers and (Manzanilla) olives were really highlights. Added one thing not on the list - diced cooked potatoes. This made for a delicious and filling entrée salad for dinner!


review by:
(15 Mar 2015)


I used two cans of lentils, a green pepper, an orange pepper, green onions, sliced baby carrots, celery and cauliflower. I love the versatility of this salad and the dressing with just a bit of bite. Thanks.


(6 May 2013)


I love olives and whenever I see a recipe with them in it, I have to try it! This salad was awesome and I made it to bring to my mom's house. We all love it so 100 stars for this one!


review by:
(8 Mar 2013)


I made this for a pot luck side dish and everyone really liked this. I like it when I try a new recipe and everyone likes it as much as I do. I used mixed beans, green onions, corn, red and green pepper and avocado and red hot chili pepper flakes.


review by:
(19 Aug 2012)


We love bean salads and while I did wonder about the cumin - this one is no exception! Used red and white kidney beans, red and green onions, celery and a combination of yellow and red peppers - along with a bit of diced jalapeno pepper. Will pick up kalamata olives for the next time around. Will make a great addition to our next vegetarian lunch - I'm sure our vegetarian friend will be asking for the recipe to this one!


review by:
(3 Jul 2012)


This is the first Bean Salad that I have ever had. I am so glad I made it. I used Black beans, corn, onions, black olives, Pepperoncini peppers, Feta cheese and Mexican cheese blend. I did squirt in more lemon and added a little more EVOO, and this was very tasty indeed! I look forward to the leftovers tomorrow for lunch. I will be making this often and recommend you try it if you haven't already! It's a nice change from pasta and potato salad and good for you to boot! Thanks T for this one! Linda


(28 Apr 2012)

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