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bean salad and stew 2026 03 15 113902 683x1024 1

Bean Salad and Stew

A nutritious and filling dish combining beans, fresh vegetables, and spices, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad, Soup
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Bean Salad
  • 2 cups cooked beans (black beans, kidney beans, or chickpeas) Can use a mix of beans for texture.
  • 1 cup chopped vegetables (bell peppers, cucumbers, cherry tomatoes) Chop into bite-sized pieces.
  • 1/4 cup chopped red onion
  • 1/4 cup fresh herbs (parsley, cilantro, or basil) Use your favorite fresh herbs.
  • 2 tablespoons olive oil
  • 2 tablespoons vinegar (balsamic or apple cider)
  • Salt and pepper to taste
For the Stew
  • 4 cups vegetable broth Use for a vegetarian version.
  • 1 cup diced potatoes or carrots Either works well.
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika

Method
 

Preparation of Bean Salad
  1. In a large bowl, combine the cooked beans, chopped vegetables, red onion, and fresh herbs.
  2. In a separate small bowl, whisk together olive oil, vinegar, salt, and pepper.
  3. Pour this dressing over the salad and toss everything together until well mixed.
Cooking the Stew
  1. In a pot, heat the vegetable broth over medium heat.
  2. Add the diced potatoes or carrots, cooked beans, garlic powder, cumin, and paprika.
  3. Let the stew simmer for about 15-20 minutes, or until the vegetables are tender.
  4. Serve hot.

Notes

Great for meal prep and can be stored for later use. Store bean salad in an airtight container for up to three days and stew for about five days in the refrigerator or freeze for up to three months.