Bean Salad


24 Mar Bean Salad


For the record, I did very little complaining about winter this year. This is especially noteworthy given the vast amounts of snow and sub-zero temperatures we endured, not to mention the time I had to climb onto the roof and chisel ice out of the satellite dish with the car’s windshield scraper.

I figure this gives me a little wiggle room to moan about other things — like spring.

Don’t get me wrong. I soak up the sunshine, rejoice in the longer hours of daylight, and have been known to weep with joy when the first crocus pokes its heads from the earth. But I miss my sleep.

For the past few weeks, I no longer rely on the alarm to wake me. A flock of proverbial early birds chirping outside my window does that. They broadcast mating calls and confidently forage for nesting material in the eaves troughs a few feet from my bed. This, in turn, drives the cats insane. They launch themselves onto window sills and cluttered bureaus, sending books, watches and pens crashing to the floor as they seek a bird’s eye view of the birds.

Here, spring does not unfold gently. It thrashes about as it settles into its new home.

But it also brings inspiration. Upon returning from Canada Blooms, I drew upon the black earth, red tulips, yellow daffodils and orange lilies to create a Spring Tribute Bean Salad.


Bright as spring and a whole lot less noisy, this salad makes a lovely side dish any time of year.


Spring Tribute Bean Salad
Printable Recipe

Serve 8 to 10


  • 1 tin black beans, drained and rinsed
  • 1 tin red kidney beans, drained and rinsed
  • 1/2 yellow pepper, diced
  • 1/2 orange pepper, diced
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1/2 tsp dry mustard
  • 2 tbsp red wine vinegar or apple cider vinegar
  • 2 tbsp balsamic vinegar
  • 1/4 cup fresh basil, minced
  • 1/4 cup fresh cilantro, minced
  • salt
  • black pepper, freshly ground


  1. Gently toss the beans and peppers together in a large bowl. You do not want to break the beans.
  2. Put the garlic, oil, cumin, mustard and vinegars in a small bowl and whisk to mix well.
  3. Pour the dressing over the beans.
  4. Sprinkle with fresh herbs and gently toss to distribute dressing and herbs.
  5. Add salt and pepper to taste.
  6. Allow to marinate an hour or two before serving.

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No Comments
  • Elyse
    Posted at 11:26h, 24 March Reply

    This bean salad looks fabulous! If you can’t beat spring, you might as well join it, right? And I think this is the perfect tribute to (sleep-depriving) spring!

  • danamccauley
    Posted at 11:54h, 24 March Reply

    I complained enough for both of us!

    That salad looks great. I’d like to stuff it in a pita with some tahini. Just a craving. Yum!

  • cheryl
    Posted at 20:55h, 24 March Reply

    Beautiful salad, and a lovely homage to a pretty season. Plus, it looks so healthy. I wish we had a flower show here.

  • Christie's Corner
    Posted at 21:12h, 24 March Reply

    Elyse, thanks for the kind words. It was either make a salad or start drinking. Wait. I did both…

    Dana, your pita suggestion is brilliant. I never think of this kind of thing. Probably because I’m too tired.

    Cheryl, we get flower shows because of our tedious and soul-crushing winters. Californians don’t need them as much as we do.

  • jodi (bloomingwriter)
    Posted at 21:40h, 24 March Reply

    Not as noisy as spring? Surely you jest, Charmian… give it about 12 hours. :-)

  • Christie's Corner
    Posted at 21:55h, 24 March Reply

    Jodi! You’re hilarious. I missed that one completely. Best comment EVER!!!

  • cheryl
    Posted at 23:39h, 24 March Reply

    OK, I just popped back over from Facebook (saw your teaser there), read Jodi’s comment, then re-read your post, and finally, FINALLY got the joke.

    Indeed, it was the best comment ever.

  • Jill U Adams
    Posted at 18:04h, 29 March Reply

    So, mine won’t rank in the best comments competition — but I wanted to give you a shout out, Charmian. I made your bean salad as part of a salad spread at a party we hosted last night, and it was a big hit. (I added some red onion and a midgen of minced jalapeno.)


  • Christie's Corner
    Posted at 11:55h, 30 March Reply

    Jill, I’m so glad you made your own version of this. I can’t digest raw onion (gives me the burps) so never add it. Wish I could. The jalapeno pepper sounds like a wonderful addition, especially with the cilantro. Thanks so much for posting your results.

  • Isabel
    Posted at 09:21h, 08 April Reply

    I am trying your salad tonight. You have great recipes!

  • Christie's Corner
    Posted at 15:03h, 08 April Reply

    Isabel, thanks for your kind words. I’d love to know how your salad turns out.

  • willow
    Posted at 19:26h, 09 April Reply

    I’m over from Isabel’s…

    This salad looks delicious. Very much like one I make with corn instead of the kidney beans. Your version looks nice and I will try it soon.

  • Christie's Corner
    Posted at 11:41h, 11 April Reply

    Willow, I’ve had a version with corn, too and gobbled it. A friend makes a variation with black beans, corn and avocado. Ohhhh, soooo good. I love that this basic recipe is so versatile.

  • Isabel
    Posted at 06:33h, 19 April Reply


    The salad not only is delicious, but I already made it again for my kids and tried it with corn, as Willow and you suggested.

    A keeper!!!

  • Christie's Corner
    Posted at 22:32h, 19 April Reply

    Isabel, I’m so glad this one’s a keeper for you and your kids. Thanks for taking the time to let me know it turned out. Love that you added corn!

  • Forest_K
    Posted at 12:44h, 12 July Reply

    I received a great tip for leftover bean salad – use it as topping for a delicious veggie pizza.

    Time permitting with fresh dough, or in a pinch over naan bread…

    This looks delicious.

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