Start by dicing the red onion, bell peppers, and cucumber into bite-sized pieces. To ensure even bites, make everything uniform in size (Pro tip: A vegetable chopper can speed this up!). Then, if you’re adding Kalamata olives, slice them thinly for an extra burst of flavor in every bite.

2: Rinse the Beans

Drain the canned chickpeas and navy beans in a colander, then give them a good rinse under cold water. This helps remove any extra sodium and gives them a fresher taste. Shake off the excess water and let them dry for a few minutes.

3: Combine the Salad Ingredients

 

 

Grab a large mixing bowl and, first, toss in your chopped veggies, rinsed beans, and any extras you’re using, such as olives, corn, or fresh herbs. Additionally, the bigger the bowl, the easier it’ll be to mix everything without making a mess.

4: Make the Dressing

 

 

In a small bowl or jar, whisk together the dressing ingredients: olive oil, fresh lime juice, apple cider vinegar, minced garlic, salt, pepper, and a pinch of cumin. Shake or whisk until it’s smooth and well-blended.

5: Toss It All Together

 

 

Evenly coat the salad by pouring the dressing on top, then toss well to combine. Then, use a large spoon or tongs to make sure every ingredient is evenly coated in that zesty goodness.

6: Serve and Enjoy Your No-Cook Bean Salad

 

 

You can serve this salad right away, but it tastes even better after chilling in the fridge for 30 minutes. If you’re meal-prepping, portion it into mason jars or airtight containers for grab-and-go lunches.

And there you have it—A hearty bean salad that’s sure to impress your taste!