This post contains affiliate links
Mixed Bean Salad with Celery Vinaigrette
In an effort to add more easy & nutritious lunches into our lives, we developed this Mixed Bean Salad with Celery Vinaigrette recipe. It was an instant hit (quote Jody “I could drink this vinaigrette!”).
Not the gloppy, overly sweet kind you might avoid at church potlucks, but a light, bright, deeply satisfying one you’ll actually crave. We probably make this once and week, and with it’s addictive vinaigrette, the kids love it too. Huge win!
This Mixed Bean Salad with Celery Vinaigrette is one of our warm-weather go-tos. It’s snappy, savoury, and it only gets better as it sits in the fridge. Equal parts vinegar and olive oil mean the beans drink up flavour like champs, and the addition of celery salt gives it this addictive savouriness.
Admittedly we are new to the bean team (Kirstie anyway). But beans are wildly underrated. They’re budget-friendly, versatile, and insanely good for you. This mixed bean salad is loaded with plant-based protein and fiber, which means it’ll keep you full and fuelled. Plus, beans are rich in:
- Magnesium
- Iron
- Folate
- Antioxidants
- Protein
They support heart health, help stabilize blood sugar, and keep your digestive system humming along smoothly. Basically, they’re the superheroes of the pantry.
What Makes This the best Mixed Bean Salad?
- Start with good quality beans. We’ve tried 3 or 4 different brands (even really expensive organic brands) and nothing beats the Unico Brand bean medley.
-
Celery leaves are the unsung heroes—don’t toss them! They bring a grassy, herb-like brightness.
-
Celery salt adds an unexpected, crave-worthy layer of savoury flavour.
-
Equal parts vinegar to olive oil = a punchy, balanced vinaigrette that soaks into every bean.
-
Make-ahead magic—this salad improves as it sits, making it perfect for meal prep, parties, or lazy summer lunches.
- Prep Time: 5-10 Minutes
- Total Time: 0 hours
- Yield: 4–6 Servings 1x
Ingredients
- 2 cans mixed medley beans, drained and rinsed well
- 4 green onions, finely chopped
- 2 ribs celery (including the leaves!), finely chopped
- 1 tsp sea salt
- 1 tsp celery salt
- 1/4 cup good-quality red wine vinegar
- 1/4 cup olive oil
Instructions
-
In a large bowl, combine the vinegar, sea salt & celery salt. Whisk to dissolve the salts.
-
Slowly whisk in the olive oil.
-
Stir in the beans, green onions & celery.
-
Toss everything together until well coated.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Cover and refrigerate for at least 30 minutes before serving to let the flavours meld.
Notes
Substitutions & Tips
-
No celery salt? Try a pinch of ground fennel seed or a splash of Worcestershire for a similar umami vibe.
-
Not into celery leaves? Use flat-leaf parsley or fresh dill.
-
Prefer a punchier dressing? Add a clove of minced garlic or a small spoonful of Dijon mustard.
What to Know / Avoid
-
Don’t skip rinsing the beans—it makes a huge difference in texture and flavour.
-
Don’t use cheap vinegar: the salad is simple, so each ingredient matters.
-
Taste and adjust: celery salt can vary in strength, so give it a taste before adding more salt.
Storage Recommendations
This salad keeps beautifully in the fridge for 3–4 days. In fact, it gets better after a few hours. Store it in an airtight container and give it a quick toss before serving.
FAQ
Can I make this in advance?
Yes! It’s one of the best make-ahead salads out there.
Can I use a different bean mix?
Absolutely. Chickpeas, white beans, black beans—they all work.
Is it kid-friendly?
It sure is. Just go easy on the celery salt if serving to little ones.
Can I turn it into a meal?
Top with tuna, grilled halloumi, or leftover chicken for an easy protein-packed lunch.
![churros press from spain ]](https://blog.theculinarystudio.ca/wp-content/uploads/2025/01/churros-press-300x260.jpg)
