Beet and Bean Salad

This Beet and Bean Salad is bold, colorful, and packed with flavor that hits all the right notes — sweet, tangy, fresh, and crunchy all at once. It’s quick to make, super nourishing, and tastes way better than it has any right to.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cooking potatoes and beets 1

Total Time 1 10

Servings servings

Calories 332kcal

Author Julia Maz

Ingredients

3 medium beets, cooked and diced
2 medium potatoes, cooked and diced
1 can red kidney beans, drained and rinsed
4 dill pickles, diced
¼ medium red onion, finely diced
3 tbsp olive oil
1 tbsp apple cider vinegar
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
2 tbsp fresh parsley, finely chopped

US Customary - Metric

Instructions

Place the diced beets, potatoes, kidney beans, pickles, red onion, parsley, olive oil, apple cider vinegar, salt, and black pepper in a large mixing bowl.
3 medium beets, cooked and diced, 2 medium potatoes, cooked and diced, 1 can red kidney beans, drained and rinsed, 4 dill pickles, diced, ¼ medium red onion, finely diced, 3 tbsp olive oil, 1 tbsp apple cider vinegar, ½ tsp salt, or to taste, ¼ tsp black pepper, or to taste, 2 tbsp fresh parsley, finely chopped
Gently mix until all the ingredients are evenly coated and beautifully blended together.
Enjoy right away, or chill slightly before serving for even better flavor.

Video

Notes

🔀 Recipe Variations

🥕 Add carrots and peas
Cooked carrots and green peas make it even heartier and more comforting.

🍎 Go sweet and fresh
Diced apple adds a bright, juicy pop.

🥗 Turn it into a meal
Mix in cooked quinoa or farro for a filling bowl.

🫙 Storage & Make-Ahead

🧊 Storage

Store the salad in an airtight container in the fridge for up to 3–4 days. It stays fresh, flavorful, and perfect for quick meals.

⏳ Make-ahead tip

You can make this salad a day in advance — the flavors blend beautifully and taste even better after resting in the fridge.

Nutrition