Mixed Bean Salad (Quick, High-Protein, Perfect for Any Occasion)

↓ Jump to Recipe

This 10-minute Mixed Bean Salad is perfect for meal prep, barbecues, and picnics. It stays fresh, so you can make it ahead! As a Registered Dietitian Nutritionist, I packed it with nutrients—bell pepper and cabbage for immunity, green onion for iron and zinc absorption—all in a naturally sweet miso-orange dressing with an umami kick.

Mixed bean salad on a white plate and a white serving platter with cabbage and red bell peppers, edamame, black beans, white beans, and pinto beans.

This Mixed Bean Salad recipe was inspired by my Dense Bean Salad and Asian Bean Salad on my site.

Jump to:

👩🏼‍🌾 Ingredients & Health Benefits
🫘 Substitutions
📖 How to Make Mixed Bean Salad
✔️ Expert Tips
🛒 Shop Recipe Cookware and Ingredients
🙋🏽‍♀️ Recipe FAQs
🍽️ Related Recipes
👩🏽‍🍳 Made this recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients & Health Benefits

Below are some notes about the ingredients from me as an expert in nutrition.

Ingredients mixed bean salad: Green onion, green cabbage, beans, and red bell pepper.

Cabbage is rich in vitamin C, vitamin K, and fiber. Plus, it contains sulforaphane, a powerful compound found in cruciferous vegetables that may help protect against cancer.
Red bell pepper is extremely high in vitamin C. One red bell pepper provides over 150% of the daily recommended intake, supporting immune function, collagen production, and iron absorption.
Green onions contain flavonoids like quercetin, which may help reduce inflammation and support immune health.
Beans are high in fiber and plant-based protein, they support gut health, stabilize blood sugar, and keep you full.

For the Miso Orange Dressing:

Miso, garlic, rice vinegar, date syrup, ginger, and an orange on a white background.

See the printable recipe card below for quantities.

🫘 Substitutions

Beans - use white beans, pinto, black beans, soy beans, edamame, kidney beans, or beans of your choice
Green onion - use shallots or red onion instead
Date syrup - substitute with maple syrup or agave
Dressing - Instead of the miso-orange dressing, use one of my other Healthy Dressing Recipes.

For more healthy salads, visit my Vegan Salad Recipes page.

📖 How to Make Mixed Bean Salad

This is an overview. The full instructions are in the recipe card below.

Prepare the beans: If using dry beans, soak them overnight or use the quick soak method described in the recipe card below.

Chopped green cabbage, chopped red bell pepper, and chopped green onion in glass bowls.

Prep the veggies: Chop the cabbage, red bell pepper, and green onion.

Mixed bean salad with chopped green cabbage, chopped red bell pepper, and green onion on a white platter.

Combine the beans, cabbage, bell pepper, and green onion. Add the dressing for serving.

Miso, orange juice, rice vinegar, garlic, ginger, and date syrup in a glass bowl.

Make the dressing: Squeeze the juice from two oranges for the freshest flavor. Add the mellow miso, rice vinegar, date syrup, minced ginger and garlic. Dates may help lower blood glucose, reduce cholesterol, and support a healthy gut microbiome, but maple syrup works just as well if preferred.

Miso ornage dressing, sesame seeds, and crushed red pepper.

Optional: Add sesame seeds and crushed red pepper to the dressing for more nutrients and spice.

Add the dressing: This salad stays fresh in the fridge even after being dressed, but you can also add the dressing just before serving if you prefer.

✔️ Expert Tips

Use Any Beans You Have: A variety of textures makes the salad more interesting, so feel free to combine chickpeas, black beans, kidney beans, or lentils.
Chop Veggies Small: Finely chop the bell pepper, cabbage, and green onion to ensure every bite is balanced and flavorful.
Fresh Orange Juice: To squeeze an orange by hand, roll it on the counter to loosen the juice. Cut the orange into eight slices instead of just two halves. It is much easier to squeeze the smaller pieces and they will yield more juice than a large piece.
Let It Marinate: The flavors get even better after an hour in the fridge, making it a great make-ahead dish.
Boost Absorption: Vitamin C from bell peppers enhances iron absorption from beans, while green onions further support mineral uptake.
Adjust to Taste: If using a different dressing, add a little acidity (like lemon juice or vinegar) to keep flavors bright.
Keep It Crunchy: This salad is not soggy, making it perfect for meal prep, picnics, and barbecues.
Storage: Refrigerate in an airtight container for up to 5 days.