12 Delicious Kerrys Beany Salad Recipes

Variety is the spice of life, and that’s exactly what you’ll find in our roundup of 12 Delicious Kerry’s Beany Salad Recipes! Whether you’re craving something light and refreshing or hearty and satisfying, these salads are packed with flavors that will delight your taste buds. Perfect for any season, these recipes are sure to inspire your next meal. Let’s dive into the delicious possibilities!

Spicy Kerrys Beany Salad with Avocado

Craving something fresh yet fiery for your summer table? I stumbled upon this Spicy Kerry’s Beany Salad with Avocado during a lazy Sunday fridge forage, and it’s been a game-changer for my meal prep routine. The blend of creamy avocado with the kick of spices turns a simple salad into a standout dish.

Ingredients

• 2 cups of cooked Kerry’s beans (or any black beans if you’re in a pinch)
• 1 ripe avocado, diced
• A splash of lime juice (about 1 tbsp)
• A couple of dashes of hot sauce (I go for 2 tsp, but adjust to your heat tolerance)
• 1/4 cup of chopped cilantro
• 1/2 cup of diced red onion
• A drizzle of olive oil (around 1 tbsp)
• Salt to taste (I use about 1/2 tsp)

Instructions

1. In a large mixing bowl, combine the cooked Kerry’s beans and diced avocado gently to avoid mashing the avocado too much.
2. Add the splash of lime juice and a couple of dashes of hot sauce to the bowl, mixing lightly to distribute the flavors evenly.
3. Toss in the chopped cilantro and diced red onion, giving everything a good stir to mix.
4. Drizzle the olive oil over the salad and sprinkle with salt, then toss once more to coat all the ingredients lightly.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together beautifully.

Before you dive in, take a moment to admire the vibrant colors and textures of this dish. The creaminess of the avocado pairs perfectly with the hearty beans, while the hot sauce adds just the right amount of heat. Serve it atop a crispy tostada or alongside grilled chicken for a meal that’s as satisfying as it is simple.

Kerrys Beany Salad with Grilled Corn and Lime Dressing

Last summer, I stumbled upon this incredible beany salad at a friend’s barbecue, and it was love at first bite. The combination of grilled corn and lime dressing was so refreshing, I knew I had to recreate it at home, adding my own little twist to make it even more irresistible.

Ingredients

• 2 cups of black beans, rinsed and drained
• A couple of ears of corn, husks removed
• A splash of olive oil
• 1 large avocado, diced
• A handful of cherry tomatoes, halved
• 1/4 cup of red onion, finely chopped
• A bunch of cilantro, roughly chopped
• The juice of 2 limes
• 2 tbsp of honey
• A pinch of salt and pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush the corn with a splash of olive oil and grill for about 10 minutes, turning occasionally, until you see those beautiful char marks.
3. Let the corn cool slightly, then cut the kernels off the cob.
4. In a large bowl, combine the black beans, grilled corn, diced avocado, cherry tomatoes, and red onion.
5. In a small bowl, whisk together the lime juice, honey, a splash of olive oil, salt, and pepper to make the dressing.
6. Pour the dressing over the salad and toss gently to combine.
7. Stir in the chopped cilantro just before serving for that fresh, herby kick.

Zesty and vibrant, this salad is a celebration of textures and flavors—creamy avocado, crunchy corn, and the tangy lime dressing tie it all together. Serve it as a standalone lunch or alongside grilled chicken for a more substantial meal.

Creamy Kerrys Beany Salad with Yogurt Dressing

Perfect for those lazy summer afternoons when you crave something refreshing yet satisfying, I stumbled upon this Creamy Kerry’s Beany Salad with Yogurt Dressing during one of my garden parties. It was an instant hit, and now, it’s my go-to dish for potlucks.

Ingredients

• 2 cups of cooked kidney beans (because they’re hearty and hold up well)
• A generous handful of cherry tomatoes, halved (for that juicy burst)
• Half a cucumber, diced (for crunch)
• A small red onion, thinly sliced (it adds a nice bite)
• A couple of tablespoons of olive oil (for smoothness)
• A splash of lemon juice (to brighten things up)
• 1 cup of Greek yogurt (the creamier, the better)
• A pinch of salt and pepper (because seasoning is key)
• A sprinkle of fresh dill (for that herby freshness)

Instructions

1. In a large bowl, toss together the kidney beans, cherry tomatoes, cucumber, and red onion until they’re well mixed.
2. Drizzle the olive oil and lemon juice over the salad, then give it another gentle toss to coat everything evenly.
3. In a separate small bowl, whisk the Greek yogurt until it’s smooth. This is your dressing base.
4. Season the yogurt with salt, pepper, and fresh dill, then whisk again to combine all the flavors.
5. Pour the yogurt dressing over the salad and mix everything together until the salad is evenly coated. Tip: Let it sit for 10 minutes before serving to allow the flavors to meld.
6. Before serving, give the salad a final taste and adjust the seasoning if necessary. Tip: If it’s too thick, a little more lemon juice can thin it out nicely.
7. Serve chilled for the best texture and flavor. Tip: This salad pairs wonderfully with grilled chicken or fish for a more substantial meal.

Amazingly creamy with a delightful crunch from the veggies, this salad is a texture lover’s dream. The yogurt dressing adds a tangy freshness that makes it irresistibly light, perfect for those hot summer days when you want something cooling yet fulfilling.

Kerrys Beany Salad with Quinoa and Fresh Herbs

Craving something fresh, hearty, and packed with flavor? I stumbled upon this beany salad with quinoa and fresh herbs during one of those lazy Sunday afternoons when I wanted something nutritious but didn’t feel like spending hours in the kitchen. It’s become my go-to for quick lunches and potlucks alike!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• A handful of fresh cilantro, chopped
• A handful of fresh parsley, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
3. While the quinoa cooks, heat a splash of olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. In a large bowl, combine the cooked quinoa, sautéed garlic, black beans, cherry tomatoes, cilantro, and parsley.
5. Drizzle the lime juice over the salad and toss everything together. Season with salt and pepper to taste. Tip: The lime juice not only adds flavor but also helps to brighten up the dish.

Now, this salad is a delightful mix of textures—creamy beans, fluffy quinoa, and juicy tomatoes—all brought together with the freshness of herbs and a zesty lime kick. I love serving it over a bed of greens for an extra nutrient boost or alongside grilled chicken for a more filling meal.

Roasted Vegetable Kerrys Beany Salad

Sometimes, the best dishes come from the simplest ingredients, and that’s exactly what happened when I threw together this Roasted Vegetable Kerry’s Beany Salad last summer. It was one of those lazy afternoons when the fridge was nearly empty, but the veggies were begging to be used, and voila—this hearty, flavorful salad was born.

Ingredients

• A couple of cups of mixed vegetables (think bell peppers, zucchini, and cherry tomatoes), chopped into bite-sized pieces
• A splash of olive oil
• A pinch of salt and pepper
• 1 can of your favorite beans, drained and rinsed (I love black beans for this)
• A handful of fresh parsley, roughly chopped
• A squeeze of lemon juice

Instructions

1. Preheat your oven to 400°F. This is the perfect temp for getting those veggies nicely roasted without burning them.
2. Toss the chopped vegetables with a splash of olive oil, a pinch of salt, and pepper on a baking sheet. Spread them out so they’re not crowding each other—this ensures they roast instead of steam.
3. Roast for about 20-25 minutes, giving them a stir halfway through. You’ll know they’re done when they’re tender and have those lovely caramelized edges.
4. While the veggies are cooling, mix the beans, parsley, and a squeeze of lemon juice in a large bowl. This little acid kick really brightens up the dish.
5. Add the roasted veggies to the bowl and gently toss everything together. The warmth from the veggies will slightly soften the beans, making everything meld together beautifully.

Every bite of this salad is a mix of smoky, sweet, and tangy flavors, with a satisfying texture contrast between the creamy beans and the crisp-tender veggies. Try serving it over a bed of greens for an extra nutrient boost, or alongside grilled chicken for a more filling meal.

Kerrys Beany Salad with Feta Cheese and Olives

Unbelievable how a simple salad can bring so much joy to my table, especially when it’s as vibrant and flavorful as this one. I stumbled upon this combination during a lazy Sunday fridge raid, and it’s been a staple ever since. Perfect for those days when you want something hearty yet refreshing.

Ingredients

• 2 cups of mixed greens (I love a mix of spinach and arugula for that peppery kick)
• A can of white beans, rinsed and drained (because who has time to soak beans overnight?)
• A handful of cherry tomatoes, halved (for that juicy burst in every bite)
• A couple of tablespoons of crumbled feta cheese (the more, the merrier, I say)
• A small handful of pitted kalamata olives, sliced (they’re like little flavor bombs)
• A splash of olive oil (extra virgin, please, for that fruity depth)
• A squeeze of lemon juice (about half a lemon should do the trick)
• A pinch of salt and a grind of black pepper (to make all the flavors pop)

Instructions

1. Start by tossing the mixed greens into a large salad bowl. This is your canvas, so make sure it’s big enough to mix everything without making a mess.
2. Add the rinsed white beans to the greens. They’re not just for protein; they add a lovely creamy texture too.
3. Throw in the halved cherry tomatoes. They add color and a sweet acidity that balances the feta and olives beautifully.
4. Sprinkle the crumbled feta cheese over the top. Tip: Crumble it with your fingers for uneven, rustic pieces that distribute better.
5. Scatter the sliced kalamata olives around. They’re salty and briny, so no need to go overboard with the salt later.
6. Drizzle with a generous splash of olive oil and a squeeze of lemon juice. Tip: The ratio should be about 3 parts oil to 1 part lemon juice for the perfect dressing.
7. Season with a pinch of salt and a grind of black pepper. Tip: Always taste as you go; you can add more, but you can’t take it away!
8. Gently toss everything together until well combined. You want every leaf lightly dressed but not soggy.

Last but not least, this salad is a textural dream—creamy beans, crisp greens, juicy tomatoes, and that salty feta and olive combo. Serve it with a slice of crusty bread to soak up any leftover dressing, or top it with a grilled chicken breast for a more substantial meal.

Summer Kerrys Beany Salad with Cherry Tomatoes

Now that summer is in full swing, I find myself craving dishes that are both refreshing and satisfying without requiring me to hover over a hot stove. That’s how this Summer Kerry’s Beany Salad with Cherry Tomatoes came to be—a dish that’s as easy to throw together as it is delicious, perfect for those lazy summer days when you’d rather be outside than in the kitchen.

Ingredients

• 2 cups of cooked quinoa (cooled)
• A couple of handfuls of cherry tomatoes, halved
• 1 can of black beans, rinsed and drained
• A splash of olive oil
• 1 tbsp of apple cider vinegar
• A pinch of salt and pepper
• A handful of fresh basil, chopped

Instructions

1. In a large bowl, combine the cooled quinoa, halved cherry tomatoes, and rinsed black beans.
2. Drizzle with a splash of olive oil and the apple cider vinegar, then toss gently to combine. Tip: The olive oil helps to bring all the flavors together, so don’t skip it!
3. Season with a pinch of salt and pepper, adjusting to your liking. Tip: Always taste as you go to ensure the seasoning is just right.
4. Add the chopped fresh basil and give everything one final gentle toss. Tip: Fresh basil adds a bright, herby note that really makes the salad pop.

Great for picnics or as a light lunch, this salad is a delightful mix of textures—chewy quinoa, creamy beans, and juicy tomatoes—with a flavor that’s fresh and vibrant. Try serving it alongside grilled chicken or fish for a complete meal that screams summer.

Kerrys Beany Salad with Sweet Potato and Tahini Dressing

Zesty and vibrant, this beany salad with sweet potato and tahini dressing is my go-to when I need something hearty yet refreshing. It’s the kind of dish that reminds me of summer picnics and lazy Sunday brunches, packed with flavors that dance on your palate.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• 1 can (15 oz) of black beans, rinsed and drained
• A handful of cherry tomatoes, halved
• A splash of lemon juice
• 2 tablespoons of tahini
• A drizzle of honey
• A sprinkle of chopped parsley for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them out on the baking sheet. Roast for 25 minutes, flipping halfway, until they’re golden and tender.
3. While the sweet potatoes roast, mix the tahini, lemon juice, and honey in a small bowl until smooth. Add a splash of water if it’s too thick.
4. In a large bowl, combine the roasted sweet potatoes, black beans, and cherry tomatoes. Drizzle the tahini dressing over the top and toss gently to coat everything evenly.
5. Garnish with chopped parsley before serving.

Perfectly balanced, this salad offers a creamy texture from the tahini dressing, a slight crunch from the sweet potatoes, and a fresh burst from the tomatoes. Try serving it over a bed of greens or with a side of crusty bread to soak up all the delicious dressing.

Asian Inspired Kerrys Beany Salad with Sesame Dressing

Remember those lazy summer afternoons when you just want something refreshing yet satisfying? That’s exactly how I felt when I stumbled upon this Asian Inspired Kerry’s Beany Salad with Sesame Dressing. It’s a dish that brings together the crunch of fresh veggies, the heartiness of beans, and the umami of sesame dressing in a way that’s both light and fulfilling.

Ingredients

• 2 cups of mixed beans (I love using black beans and chickpeas for their texture)
• A couple of handfuls of spinach, roughly chopped
• 1 cup of shredded carrots (for that sweet crunch)
• A splash of soy sauce (about 2 tbsp)
• 1 tbsp of sesame oil (the good stuff makes all the difference)
• A generous drizzle of honey (around 1 tbsp)
• 1 clove of garlic, minced (because garlic is life)
• A pinch of red pepper flakes (for a little kick)
• 1 tbsp of sesame seeds (for that final touch)

Instructions

1. Start by rinsing your mixed beans under cold water to get rid of any canned taste. Pat them dry with a paper towel.
2. In a large bowl, toss together the beans, spinach, and shredded carrots. Mix them gently so you don’t mush the beans.
3. In a small bowl, whisk together the soy sauce, sesame oil, honey, minced garlic, and red pepper flakes until well combined. Tip: Taste the dressing before adding it to the salad to adjust the sweetness or saltiness to your liking.
4. Pour the dressing over the salad and toss everything together until evenly coated. Tip: Use your hands for this step to ensure every ingredient gets a bit of love.
5. Sprinkle the sesame seeds on top for a bit of crunch and visual appeal. Tip: Toast the sesame seeds lightly in a dry pan for an extra layer of flavor.

You’ll love how the creamy beans contrast with the crisp veggies, all brought together by that rich, slightly sweet sesame dressing. Try serving it over a bed of quinoa for a more substantial meal, or enjoy it as is for a light lunch. Yum, it’s a dish that’s as versatile as it is delicious!

Kerrys Beany Salad with Roasted Chickpeas and Spinach

Finally, a salad that’s as hearty as it is healthy! I stumbled upon this combination during a lazy Sunday fridge clean-out, and it’s been a staple in my kitchen ever since. The roasted chickpeas add a satisfying crunch, while the spinach keeps it fresh and light.

Ingredients

• A couple of cups of spinach, roughly chopped
• 1 can of chickpeas, drained and rinsed
• A splash of olive oil
• A pinch of salt
• A dash of garlic powder
• A handful of cherry tomatoes, halved
• A drizzle of balsamic vinegar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the chickpeas with a splash of olive oil, a pinch of salt, and a dash of garlic powder until they’re evenly coated.
3. Spread the chickpeas out on the prepared baking sheet and roast for 20-25 minutes, or until they’re golden and crispy. Tip: Give them a shake halfway through to ensure even roasting.
4. While the chickpeas are roasting, roughly chop a couple of cups of spinach and halve a handful of cherry tomatoes.
5. Once the chickpeas are done, let them cool for a minute before tossing them with the spinach and tomatoes.
6. Drizzle the salad with balsamic vinegar right before serving. Tip: If you’re not serving immediately, keep the dressing on the side to prevent the spinach from wilting.
7. Give everything a gentle toss to combine. Tip: Add a sprinkle of feta cheese for an extra flavor boost if you’re feeling fancy.

What I love most about this salad is the contrast between the warm, crispy chickpeas and the cool, crisp spinach. It’s perfect on its own or as a side to grilled chicken or fish. Try packing it for lunch—the chickpeas stay surprisingly crunchy!

Mediterranean Kerrys Beany Salad with Cucumber and Red Onion

Every time I whip up this Mediterranean Kerry’s Beany Salad, I’m reminded of the sunny afternoons spent at my aunt’s kitchen, where flavors and stories blended as seamlessly as the ingredients in this dish. It’s a refreshing, hearty salad that’s perfect for those days when you want something light yet satisfying, and trust me, it’s as easy to make as it is delicious.

Ingredients

• 2 cups of cooked Kerry’s beans (or any white beans you have on hand)
• 1 large cucumber, diced (no need to peel if it’s organic)
• Half a red onion, thinly sliced (soak in cold water for 10 minutes if you’re not a fan of the sharpness)
• A generous splash of extra virgin olive oil
• A couple of tablespoons of lemon juice (freshly squeezed, please!)
• A pinch of salt and freshly ground black pepper to bring it all together

Instructions

1. Start by draining and rinsing your Kerry’s beans under cold water to remove any excess sodium or canning liquids.
2. In a large mixing bowl, combine the beans, diced cucumber, and thinly sliced red onion.
3. Drizzle with a generous splash of extra virgin olive oil and a couple of tablespoons of lemon juice. Tip: The olive oil not only adds flavor but helps the other ingredients meld together beautifully.
4. Season with a pinch of salt and a grind of black pepper, then toss everything gently to coat. Tip: Always taste as you go; you might want to adjust the lemon or salt to your liking.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to marry. Tip: This resting time is crucial for the salad to develop its full flavor profile.

Unbelievably fresh and vibrant, this salad is a testament to how simple ingredients can create something truly special. The crunch of the cucumber, the slight bite of the red onion, and the creamy beans make for a texture and flavor combo that’s hard to beat. Serve it alongside grilled fish or chicken, or enjoy it as is for a light lunch.

Kerrys Beany Salad with Mango and Coconut Flakes

Kicking off the summer with a dish that’s as vibrant as it is refreshing, I stumbled upon this beany salad that’s become a staple in my kitchen. It’s the perfect blend of sweet, tangy, and crunchy, and the best part? It comes together in no time, making it ideal for those lazy summer days when you want something wholesome without the fuss.

Ingredients

• 2 cups of cooked black beans (I love using leftovers for this)
• 1 ripe mango, diced into bite-sized pieces
• A generous handful of coconut flakes (toasted if you’re feeling fancy)
• A splash of lime juice (about 2 tbsp)
• A couple of tbsp of olive oil
• A pinch of salt and pepper to bring it all together

Instructions

1. Start by draining and rinsing your black beans if they’re canned, or use those you’ve cooked yourself. Tip: Rinsing removes excess sodium and keeps the salad from being too mushy.
2. Dice the mango into small, bite-sized pieces. Tip: Choose a mango that’s slightly soft to the touch for the sweetest flavor.
3. In a large bowl, gently toss the black beans and mango together.
4. Drizzle with olive oil and lime juice, then sprinkle with salt and pepper. Tip: The lime juice not only adds zest but also keeps the mango from browning.
5. Add the coconut flakes last, giving everything a final toss to combine.

Perfect for picnics or as a bright side dish, this salad is a textural dream with the creaminess of the beans, the juiciness of the mango, and the crunch of coconut. Try serving it over a bed of greens or alongside grilled fish for a complete meal that sings summer.

Conclusion

Delightful and diverse, these 12 Kerry’s Beany Salad Recipes offer something for every taste and occasion. Whether you’re craving something hearty, fresh, or packed with flavor, this roundup has you covered. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love by pinning this article on Pinterest. Happy cooking!