mixed bean salad

The sun is shining, the birds are singing, the trees are blossoming and I am already noticing a huge change in my taste-buds as the temperature continues to rise.

To say that I'm loving being back home in the country is a complete understatement!

This mixed bean salad made the most perfect balance of light and hearty for a fresh and satisfying lunch. I decided to add my mixed bean salad to a couple heaping handfuls of romaine lettuce and added a handful of mary's organic crackers.


  • 3-4 cups of mixed beans (canned or pre-cooked are fine. If using canned preferably by a brand like 'eden organic' and make sure to rinse very well)
  • 1 cup green beans
  • 2 celery stalks
  • ¼ cup red onion
  • 2 cloves of garlic
  • Large handful fresh parsley
  • Sea salt + pepper to taste


  • Cook or rinse mixed beans and add to medium size bowl.
  • Wash + chop green beans into bite size pieces. Add a bit of water in a small sized pan or pot and bring water to a boil. Add beans + cook for 1-2 minutes. Add immediately to cold ice water and let sit.
  • Wash + chop celery, red onion, garlic + parsley. Add to bowl with beans.
  • Make dressing (recipe below).
  • Add green beans + dressing to mixture. Combine well + let sit in the fridge of 1-2 hours.
  • Add the bean mixture to a bed of greens.
  • Add sea salt + pepper to taste.

Maple Mustard Dressing

  • ¼ up EVOO
  • 2 tbsp stone ground mustard (or other mustard of your choice)
  • 2 tbsp apple cider vinegar
  • 3 tbsp (pure + preferably local) maple syrup
  • Juice of lemon
    • Add to mason jar, shake well + serve.

The maple mustard dressing is the perfect sweet touch. I hope you will give this mixed bean salad a try. This can be made in advance and enjoyed throughout the week as an addition to a lunch or dinner.

Looking for more easy to prep lunch ideas? Read this.