Last Updated on July 5, 2026

A Summer Bean Salad that is a perfect addition to your family gatherings or barbecues!

This salad is not only full of protein and fiber, it is also big on flavor!

The salad and dressing use easy to find ingredients, is easy to make, and can be made ahead of time.

A salad that is both dairy free and gluten free.

But what I like most about this salad is that it is so easy to customize.

Want to try different varieties of beans?

Try kidney beans or even green beans.

Fresh Herb alternatives

Instead of cilantro, add lemon balm, lemon grass, sweet basil, chives, parsley, pineapple sage, or any of the mint varieties.

This healthy flavorful salad is a perfect side dish, snack, or even a main dish.

Serve the salad on the side with any main dish.

You can also enjoy this salad as a chip or cracker dip.

The salad can also be added to a bed of lettuce with a few sliced almonds as your main meal.

Ingredients for the dressing

Oil – I have used olive or avocado oil in the dressing.
Lime Juice – This bright, clean, and zesty citrus juice is a wonderful addition to the dressing. Substitute with lemon juice or apple cider vinegar.
Pure Maple Syrup – Maple syrup is my sweetener of choice, adding a caramel flavored sweetness to the dressing.
Garlic – This is optional. You can add fresh garlic or powdered garlic to the dressing.
Salt – The salt highlights the sweetness of the maple syrup, balances the sourness of the citrus juice, and helps to enhance all the flavors in the dressing.
Dill – Optional. Fresh or dried dill adds a crisp, light, grassy flavor that enhances the overall flavor of the dressing.

Ingredients for the salad

Beans – I used chickpeas (garbanzo beans) and black beans in the salad.
Celery – A clean mild grassy flavor with a crunch.
Cilantro – I used a little cilantro in the salad. Add your favorite fresh herb of choice.
Cucumber – I added an English cucumber to my salad. Any cucumber will do.

How to make the Summer Bean Salad

Making the dressing

If using fresh garlic, prepare a small skillet with a little oil, and toss in the freshly chopped garlic.

Cook over a medium heat until slightly browned.

Remove from the heat and add to a small bowl.

Next add the oil, lime juice, maple syrup, dill, and salt.

Blend and set aside.

Making the bean salad

Rinse the beans, and set aside to drain.

Once completely drained, add to a medium sized serving bowl.

Next slice a celery stick in half length wise and chop into small bite sized pieces, add to the bowl with the beans.

Continue by slicing the English cucumber in half length wise, then chop into small pieces, and add to the bowl with the beans.

If adding a fresh herb, mince and add to the bowl of beans.

Next pour the dressing over the fresh salad and toss.

Serve immediately or cover and refrigerate until ready to serve.

Lisa