Easy Classic Bean Salad for a Crowd

Name: Easy Classic Bean Salad for a Crowd
Prep time: 25 min
Total time: 2 h 25 min
Yield: Serves 20 (as a side, about 3/4 cup each)
Cuisine: American
Ingredients: 3 (15-oz) cans kidney beans, drained and rinsed; 3 (15-oz) cans cannellini (white) beans, drained and rinsed; 3 (15-oz) cans chickpeas, drained and rinsed; 2 large bell peppers, diced small (any colors); 2 cups diced celery (about 6–7 ribs); 1 1/2 cups finely diced red onion (about 1 large); 1 cup chopped fresh parsley; 1 1/2 cups apple cider vinegar; 1 cup olive oil; 1/2 cup granulated sugar; 2 Tbsp Dijon mustard (use gluten-free Dijon); 2 tsp kosher salt, plus more to taste; 1 1/2 tsp black pepper; 3 cloves garlic, finely grated or minced

Jesse Wolf

A big-batch, no-fuss bean salad that’s bright, tangy, and lightly sweet with a simple vinegar-and-olive-oil dressing. It holds well in the fridge, actually tastes better after a rest, and stays naturally gluten-free. Serve it as a cookout side, potluck dish, or make-ahead lunch prep. The texture is crisp-tender from celery and bell pepper, with herbs to freshen everything up.

Gluten-free
Make-ahead
Potluck
Salad

2 hr 25 min total · 25 min prep · 2 hr rest

Serves 20 (as a side, about 3/4 cup each)

240 kcal · 10g protein · 27g carbs · 11g fat total

Very large mixing bowl or stockpot · Colander · Whisk

Ingredients

Instructions

Mix

Drain and rinse all the beans well, then let them sit in the colander 5 minutes so they don’t water down the dressing.

In a very large bowl (or a clean stockpot), combine the beans, bell peppers, celery, red onion, and parsley.

Dress

In a bowl or large measuring cup, whisk together the vinegar, olive oil, sugar, Dijon, salt, pepper, and garlic until the sugar mostly dissolves and the dressing looks slightly thickened.

Pour the dressing over the bean mixture and toss thoroughly for 1–2 minutes, scraping the bottom, until everything is evenly coated.

Rest (makes it better)

Cover and refrigerate at least 2 hours (overnight is best). The flavors should taste brighter and more “marinated,” and the onions should soften.

Before serving, toss again and taste. If it needs a lift, add 1–2 Tbsp more vinegar. If it tastes too sharp, add 1–2 tsp more sugar. If it tastes flat, add a pinch more salt.

Tip: If you’re transporting this, keep it cold. It’s safe at room temp for serving, but don’t let it sit out longer than 2 hours (1 hour if it’s hot outside).

Notes

Make-ahead: Best after an overnight chill; keeps 4–5 days refrigerated. Onion note: If you want a milder onion bite, rinse the diced onion under cold water, drain well, then add. Variations: Add 1–2 cups halved cherry tomatoes right before serving; or swap parsley for dill. No Dijon? Use 2 Tbsp prepared yellow mustard.