Looking for a quick, easy, cheap, and healthy bean salad? Maybe not. But you should be! I make this bean salad once every 6 weeks, typically on a Sunday, and it keeps for a week. It can be eaten alone, as a dip with chips, put in a quesadilla, put atop a salad with ranch dressing, you name it.

It doesn’t make sense that a recipe as easy as this one would be so good, but it’s a proven crown pleaser that lends itself to all sorts of meals.


  • 1 can black beans, rinsed
  • 1 can red kidney beans, rinsed
  • 1/4 cup red onion, finely chopped
  • 4-5 green onions, white and green parts chopped
  • 1 pint cherry or grape tomatoes, chopped
  • 1/2 bag (or more) of frozen corn
  • 1/2 cup salsa (nothing fancy), add more to taste
  • Olive oil
  • Balsamic vinegar (or red wine vinegar)
  • Salt and pepper, to taste
  • Optional
    • Fresh cilantro
    • Canned fire-roasted tomatoes instead of fresh
    • Fire-roasted frozen corn from Trader Joe’s
    • Avocado (add on top, so that the salad keeps for longer)


  1. Rinse beans
  2. Chop produce
  3. Mix ingredients together
  4. Add olive oil and balsamic vinegar, to taste. Start small with a couple tablespoons each (I tend to do two parts balsamic to 1 part EVOO)
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Source: Jamie Harbron of Prosciutto Happiness