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Mixed Bean Salad Recipe

A bowl of tuna past salad with a spoon.

This mixed bean salad recipe is perfect for a summer meal with your children. It is simple, tasty, nutritious, and refreshing. You can also turn it into a full meal by adding milk and a grain, such as tortilla chips.

Meal Pattern Contribution: 1 cup provides 1/2 cup total vegetable (1/8 cup additional vegetable, 1/4 cup starchy vegetable, 1/8 cup other vegetable), and 2.00 oz. eq meat/meat alternate.

A colorful and refreshing summer snack or meal!

This Mixed Bean Salad Recipe was scaled to 8 servings by the Child Lane Nutrition Program, a CACFP-hosted program that serves 500+ Family Child Care Home Providers in Los Angeles County and Orange County.


Mixed Bean Salad Recipe

Servings: 8

Prep time: 15 min

Total time: 25 mins

Printable PDF:

Mixed Bean Salad
Download PDF • 941KB


  • Black Beans | 2 cup 

  • Cannellini Beans | 1.5 cup

  • Kidney Beans | 2 cup                                

  • Corn, Canned | 2 cup

  • Bell Pepper | 1 cup

  • Tomato | 1 cup

  • Red Onion | ¼ 

  • Italian Dressing | 1 cup

  • Lemon Juice | 2 Tbsp

  • Olive Oil | 2 Tbsp

  • Cumin | ½ tsp

  • Garlic Powder | ½ tsp

  • Paprika | ½ tsp

  • Salt & Pepper | To Taste


  1. Drain and rinse all canned beans and corn, and add to a large bowl.

  2. Rinsed and diced tomato, bell pepper, and red onion.

  3. Add lemon juice, Italian dressing, cumin, garlic salt, paprika, salt, and pepper to the large bowl of mixed beans and corn. Stir well until the mixture is coated with dressing.

  4. Serve immediately, or place the mixture in the fridge until ready to serve. Serve with whole corn tortilla, whole corn tostada, or whole grain flatbread. This lunch only needs a grain and milk to be a complete meal.


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