Low Sodium Bean Salad Recipe (No Salt Added)
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Jump to RecipeThis low sodium bean salad recipe is a bright and fresh side salad with chickpeas, kidney beans, and green beans a light vinaigrette. This is a great summer BBQ side dish or popular side dish for potlucks.
This easy low sodium salad is made with no-salt-added canned beans, which are a great way to make this simple recipe in minutes. I love bringing this dish as a healthier side dish option to enjoy with dinner.
This low sodium Bean Salad with Vinaigrette is my absolute hands-down favorite bean salad recipe – I’ve tried many, and this one takes the cake! It tastes like a deli bean salad, but it’s healthier with it’s no-salt added dressing you can make at home.
This wonderfully tangy and and sweet bean salad is great for a quick lunch or snack, and goes great with a low sodium burger, low sodium steak, or anything from the BBQ. And like most marinated salads: the beauty of this is that the longer it sits, the yummier it gets!
This Low Sodium Bean Salad with Vinaigrette Is
- Sweet
- Tangy
- Earthy
- Hearty
- Protein Packed
- Fiber Rich
- Made With No Salt Added
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
- Green Beans, Parsley, Green Onions, Lemon, Bell Pepper
- No Salt Added Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch with no salt.
- No Salt Added Kidney Beans: Canned or boxed kidney beans are a really fantastic alternative to canned beans. I only use no salt or low sodium beans which gives this dish a really great flavor without the salt.
- Olive Oil
- Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic!
- Low Sodium Whole Ground Mustard – for a really nice flavor and texture, I love this fancy Whole Grain Mustard. Using a really good mustard makes all the difference, so don’t use the basic yellow stuff for this recipe.
I have made a single batch of this and it doesn’t last long The recipe below makes a huge batch and is great for meal prep. Make once, and enjoy every day of the week.
How To Make This Recipe
For the Salad
If using fresh green beans: Wash the fresh green beans and place them in a medium pot with 3/4 cups of water. Place a lid on the beans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them. Once cooled, cut them into bite sized pieces, I’ve found that 3 to 4 pieces per bean is perfect!
If using no-salt-added canned green beans: drain and rinse beans under cold water.
In a large mixing bowl combine the green beans with the chickpeas and kidney beans, drained and rinsed. Chop the yellow bell pepper into small bite sized pieces, and add. Finely chop the parsley and green onion and add to the bowl as well.
For the Dressing
In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients. Shake until the dressing is a smooth consistency and pour over the bean salad. Cover the salad and place in the fridge for 1 hour (or overnight) so the dressing soaks into the beans. Serve chilled!
More Low Sodium Bean Recipes
- Low Sodium Black Beans
- Low Sodium Loaded Nachos
- No Salt Added Refried Beans
- Low Sodium Green Bean Casserole
- Low Sodium Pinto Beans
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!
Low Sodium Three Bean Salad
Equipment
- Mixing Bowl
Ingredients
For the Bean Salad
- 2 14-ounce cans No-Salt-Added Chickpeas drained and rinsed
- 2 14-ounce cans dark red kidney beans drained and rinsed
- 2 cups green beans
- 1 bell pepper
- 1 cup fresh parsley
- 4 green onions
For the Vinaigrette Dressing
- 3 tbsp olive oil
- 3 lemons juiced about a 1/3 cup
- 2 tbsp no-salt-added ground mustard
- 1 tbsp sugar
- 1 tsp freshly ground Tellicherry Black Pepper
Instructions
For the Salad
- If using fresh green beans: Wash the fresh green beans and place them in a medium pot with 3/4 cups of water. Place a lid on the beans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them. Once cooled, cut them into bite sized pieces, I’ve found that 3 to 4 pieces per bean is perfect!
- If using no-salt-added canned green beans: drain and rinse beans under cold water.
- In a large mixing bowl combine the green beans with the chickpeas and kidney beans, drained and rinsed. Chop the yellow bell pepper into small bite sized pieces, and add. Finely chop the parsley and green onion and add to the bowl as well.
For the Dressing
- In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients. Shake until the dressing is a smooth consistency and pour over the bean salad. Cover the salad and place in the fridge for 1 hour (or overnight) so the dressing soaks into the beans. Serve chilled!
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Better than the pre made at the grocery store and more economical
Love! Trying to find better ways to eat beans and this was lovely. I also added corn for a sweeter flavor 🙂
Hi Karolina,
Thank you for rating! Adding corn is a fantastic idea 🙂
Thanks,
Kelly