18 Bean Salads for Your Next Picnic

Cowboy Caviar (Corn and Black Bean Salad)

This colorful, crunchy black bean and corn salad is chock-full of nutrition that all ages love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon

3-Bean Salad

We make this three bean salad all summer long! It’s a delicious summer side dish for a small gathering. —Barbara Wiggins, Lexington, North Carolina

Green Beans and Radish Salad with Tarragon Pesto

Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia

Cool Beans Salad

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice adds a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin

Marinated Three Bean Salad

Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. —Carol Tucker, Wooster, Ohio

Wild Rice Salad

This simple and delicious wild rice salad is perfect for any occasion. This gluten-free side dish combines wholesome grains, sweet cranberries and crunchy pecans with a tangy vinaigrette.

Black Eyed Pea Salad

This eye-catching black eyed pea salad is packed with nutrient-dense ingredients for a healthy dish that's ready for weeknights or picnics.

Cran-Orange Couscous Salad

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. —Kristen Heigl, Staten Island, New York

Festive Bean Salad

I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.—Dale Benoit, Monson, Massachusetts

Sweet Potato & Chickpea Salad

Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. —Brenda Gleason, Hartland, Wisconsin

Mexican Roasted Potato Salad

My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah

Asian Snow Pea Toss

My love for Asian flavors sparked the idea for this easy, healthy side dish. For this Asian salad, I use just-picked peas from our garden and serve it with grilled chicken. — Mary Ann Dell, Phoenixville, Pennsylvania

Black-Eyed Pea Tomato Salad

Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California

Garden Chickpea Salad

Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan

White Bean Arugula Salad

My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts

Edamame Corn Carrot Salad

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California

Bulgur Salad

Whether it's nutrition or taste you're after, it doesn't get any better than a bulgur salad. Bulgur wheat, beans, tomatoes, pine nuts and olive oil team up in this Mediterranean-inspired vegetarian main dish salad.

Bean Salads FAQ

What are the traditional beans to put in a bean salad?

The bean salad I grew up with combined fresh green beans with kidney beans and chickpeas, tossed with shaved red onion and herbed vinaigrette. If you look across cultures, you’ll find salads that use every color, shape and size of bean. Experiment with black-eyed peas, lentils and even edamame.

Do beans need to be soaked before making salad?

It depends. You can use canned beans or home-cooked beans for bean salad. The canned beans just need a quick rinse before being tossed with the other salad ingredients. The dry beans may or may not need to be soaked before cooking, depending on the type of bean and recipe you use.

How do I cook my own beans for bean salad?

To cook beans from scratch instead of using canned ones, consult our article on how to quick-soak dried beans.

How long will bean salad last in the fridge?

Per guidance from the USDA, refrigerated leftovers—including bean salads—are good to eat for three to four days.