Bean Salad with Vegetables and Chili Vinaigrette is a fresh, colorful side that’s perfect for summer grilling and potlucks. This simple salad combines kidney beans, cherry tomatoes, cucumber, red bell pepper, and corn, all tossed in a zesty chili vinaigrette. It’s easy to customize—swap in black beans, add jalapeño for heat, or include other seasonal vegetables you love.
Bean Salad With Vegetables And Chili Vinaigrette
This bean salad is versatile and stores well, making it a great choice for picnics, family gatherings, or weekday lunches. The chili vinaigrette gives it a bright, slightly smoky flavor that complements the beans and fresh vegetables.
Scroll to the recipe below for a printable version.
How to Make This Bean Salad
Start by preparing your vegetables and gathering the beans and corn. Using a mix of fresh and pantry staples keeps this salad quick to assemble.
Place the halved cherry tomatoes in a large serving bowl. Add the diced cucumber and chopped red bell pepper.
Mix in one cup of cooked corn—fresh, frozen, or canned works well—and add one can of kidney beans that have been thoroughly rinsed and drained. Stir gently so the vegetables and beans are evenly combined.
Chili Vinaigrette Dressing
In a small bowl, whisk together red wine vinegar, olive oil, chili powder, and cumin until well combined. Taste and adjust seasoning—add a pinch of salt or a touch more vinegar if you prefer a tangier dressing.
Pour the vinaigrette over the salad and toss to coat all the ingredients evenly. Chill the salad for at least 30 minutes to let the flavors meld, then serve cold.
This salad travels well and makes a colorful addition to church socials, potlucks, office lunches, backyard barbecues, and family reunions.
Bean Salad With Vegetables And Chili Vinaigrette
Ingredients
- 1 can kidney beans, rinsed and drained
- 1 cup corn (fresh, canned, or frozen)
- 2 cups cherry tomatoes, halved
- ½ cucumber, diced
- 1 red bell pepper, chopped
- 2 tbsp olive oil
- ¼ cup red wine vinegar
- ¼ tsp cumin
- ½ tsp chili powder
Instructions
- Place the halved cherry tomatoes in a large mixing or serving bowl.
- Add the diced cucumber and chopped red bell pepper to the bowl.
- Mix in the cooked corn.
- Add the rinsed and drained kidney beans.
- Stir the ingredients together gently to combine.
- In a small bowl, whisk together the red wine vinegar, olive oil, chili powder, and cumin until emulsified.
- Pour the chili vinaigrette over the salad and toss to coat.
- Chill the salad for at least 30 minutes, then serve cold.
The nutritional information provided is approximate and should be used only as a guideline; values vary by brand and preparation methods.
