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.
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Celery leaves are the unsung heroes—don’t toss them! They bring a grassy, herb-like brightness.
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Celery salt adds an unexpected, crave-worthy layer of savoury flavour.
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Equal parts vinegar to olive oil = a punchy, balanced vinaigrette that soaks into every bean.
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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
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
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In a large bowl, combine the vinegar, sea salt & celery salt. Whisk to dissolve the salts.
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Slowly whisk in the olive oil.
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Stir in the beans, green onions & celery.
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Toss everything together until well coated.
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Cover and refrigerate for at least 30 minutes before serving to let the flavours meld.
Notes
Substitutions & Tips
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No celery salt? Try a pinch of ground fennel seed or a splash of Worcestershire for a similar umami vibe.
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Not into celery leaves? Use flat-leaf parsley or fresh dill.
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Prefer a punchier dressing? Add a clove of minced garlic or a small spoonful of Dijon mustard.
What to Know / Avoid
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Don’t skip rinsing the beans—it makes a huge difference in texture and flavour.
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Don’t use cheap vinegar: the salad is simple, so each ingredient matters.
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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.
Find it online: https://blog.theculinarystudio.ca/recipes/mixed-bean-salad/