This Minty Bean Medley is my answer to every boring potluck side dish I’ve ever seen. It’s the vibrant, refreshing, and surprisingly addictive salad that turned me from a skeptic into a true believer, and it’s the recipe my friends beg me to bring to every summer barbecue.
My journey with this dish began out of sheer desperation. I was heading to a friend’s cookout and had promised to bring a side. My fridge was mostly empty, but my pantry held a familiar collection of canned beans—cannellini, kidney, and garbanzo. My garden, however, was exploding with fresh mint. On a whim, I wondered, Could this possibly work?
I’ll be honest, the idea of mixing mint with beans sounded strange. Mint was for tea or desserts, right? But I was out of time and options. I decided to give it a shot, combining the beans with a shower of fresh mint and a simple lemon vinaigrette. I took a hesitant first bite, fully expecting it to be weird. Instead, it was a revelation. It was bright, clean, and incredibly refreshing. The cool burst of mint perfectly complemented the creamy, earthy beans. This wasn’t just “not bad”—it was amazing. That day, my last-minute experiment, now officially named the Minty Bean Medley, was the first bowl on the table to be scraped clean.
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Why This Minty Bean Medley Will Amaze You
If you’re raising an eyebrow at the combination, I get it. But trust me when I say this recipe is a game-changer. Here’s why this Minty Bean Medley will become your new go-to.
- It’s Unbelievably Refreshing: This is not your average heavy, mayo-based bean salad. The fresh mint and zesty lemon dressing make it light, bright, and the perfect cooling antidote to a hot summer day.
- It’s a 10-Minute Wonder: This salad is a lifesaver for busy people. There’s no cooking required! You just open a few cans, chop some fresh herbs, and whisk together a simple dressing. You can have a stunning bowl of this Minty Bean Medley ready in minutes.
- It’s Deliciously Different: Be prepared to be the star of the potluck. Everyone brings pasta salad; you’ll be the one bringing something exciting and new. People are always so surprised by how much they love the unique flavor of this salad.
The Perfect Occasion for a Minty Bean Medley
This versatile salad fits in almost anywhere, but here are a few of my favorite ways to serve it.
- The Ultimate BBQ & Potluck Side Dish: It pairs beautifully with grilled chicken, burgers, or fish. It’s a light and refreshing counterpoint to rich, smoky flavors.
- A Healthy and Hearty Lunch: This Minty Bean Medley is substantial enough to be a meal on its own. The beans provide lasting energy, making it a perfect, satisfying lunch that won’t weigh you down.
- A Fantastic Meal Prep Staple: The flavors in this salad get even better as they sit. Make a big batch on Sunday, and you’ll have a delicious, healthy side or lunch ready to go for the next few days.
The Feel-Good Benefits of This Salad
It feels amazing to eat something that tastes incredible and is also genuinely good for you. This Minty Bean Medley is a nutritional powerhouse. The beans are loaded with plant-based protein and fiber, which are fantastic for your digestion and keep you feeling full and satisfied for hours. Fresh mint is known for its ability to soothe the stomach and provide a sense of coolness. Combined with antioxidant-rich lemon juice and healthy fats from olive oil, this is a dish you can feel great about eating.
Forget boring salads and get ready to discover a recipe that’s as vibrant and exciting as it is simple.
Chef’s Notes: Minty Bean Medley
• Soak with intention – A proper 4–8 hour soak softens mung beans evenly and prevents splitting during cooking.
• Salt midway, not early – Add salt after the beans begin to soften—early salting can toughen their skins.
• Cool beans fast – Rinse cooked beans under cold water to halt cooking and lock in their shape and color.
• Slice scallions thin – Diagonal cuts or fine ribbons add visual flair and distribute flavor more evenly.
• Tear mint, don’t chop – Tearing preserves aroma and prevents bruising—chopped mint can turn bitter quickly.
• Whisk dressing until glossy – A well-emulsified vinaigrette clings better to beans and herbs, creating a balanced bite.
• Let it rest – A short rest after assembly allows the dressing to penetrate and the flavors to meld beautifully.
• Customize with crunch – Add toasted seeds, crushed nuts, or crispy shallots for texture contrast.
• Serve chilled or room temp – This salad travels well and tastes great either way—perfect for picnics or potlucks.
• Double for meal prep – Make a larger batch and portion into jars for grab-and-go lunches throughout the week.
Minty Bean Medley
4
servings15
minutes20
minutes490
kcal4
hours4
hours35
minutesDive into a vibrant bowl of Minty Bean Medley that bursts with fresh herbs, tender mung beans, and a zesty red wine vinegar dressing. This easy, healthy recipe is perfect for weeknight dinners or picnic snack packs. Channel your inner celebrity chef’s flair—think Jamie Oliver’s rustic charm and Yotam Ottolenghi’s bright flavors—to whip up a salad that’s as gorgeous on the table as it is delicious in your mouth. Whip it up, let it chill, and get ready for rave reviews!
Ingredients
- Herb Section
1 packed cup dried green gram mung beans
½ teaspoon fine sea salt
- Dressing Section
3 tablespoons red wine or sherry vinegar
½ cup extra-virgin olive oil
- Fresh Elements Section
1 cup thinly sliced scallions about 1 large bunch
½ cup loosely packed fresh mint leaves finely torn
- Alternative Ingredients
Green gram mung beans: can swap with green lentils or canned chickpeas.
Red wine vinegar: lemon juice or apple cider vinegar works too.
Extra-virgin olive oil: replace with avocado oil or grapeseed oil.
Scallions: use chives or thinly sliced red onion.
Mint: swap for cilantro or basil for a different herb note.
Sea salt: kosher salt or pink Himalayan salt.
Directions
- Bean Soaking – Start by pouring 1 packed cup of mung beans into a bowl and cover with cool water by two inches. Rinse them thoroughly first to remove any debris. Let them rest and hydrate for at least 4 hours, or overnight if your schedule allows (4+ hours). This process softens the beans and reduces cooking time.
- Bean Cooking – Drain the soaked beans and transfer to a medium pot. Add fresh water to cover by an inch, then bring to a gentle boil over medium heat. After about 10 minutes, stir in ½ teaspoon sea salt, then simmer for another 5–10 minutes, until beans are just tender but still hold their shape (≈20 minutes total). Drain and rinse under cold water immediately to stop them from overcooking.
- Salad Assembly – In a large mixing bowl, toss the cooled mung beans with 1 cup thinly sliced scallions and ½ cup fresh mint. In a separate dish, whisk together 3 tablespoons red wine vinegar and ½ cup extra-virgin olive oil until fully combined. Pour the dressing over the bean-herb mixture and fold gently to coat. Taste and add more salt if needed; a pinch of freshly cracked black pepper or red pepper flakes can be stirred in for extra kick (optional). Let the salad rest for 10 minutes before serving to allow flavors to meld (optional but recommended).
Equipment
- chef’s knife
- cutting board
- colander
- Mixing bowls
- measuring cups and spoons
Notes
- • For best texture, don’t overcook mung beans; they should be tender but intact.
• Serve alongside grilled chicken, fish tacos, or as a vibrant side to roasted vegetables.
• Add diced cucumber, cherry tomatoes, or crumbled feta (omit for vegan) to customize color and flavor.
• If you prefer a creamier texture, stir in a dollop of plain yogurt or tahini before serving.
• Store leftovers in an airtight container for up to 3 days; flavors deepen over time.
Nutrition Facts
- Serving Size: 1g
- Calories: 490kcal
- Fat: 28g
- Saturated Fat: 3.8g
- Trans Fat: 0g
- Polyunsaturated Fat: 3.8g
- Monounsaturated Fat: 19g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 360mg
- Carbohydrates: 45g
- Fiber: 17g
- Sugar: 6g
- Protein: 14g
- Vitamin A: 850IU
- Vitamin C: 12mg
- Calcium: 150mg
- Iron: 3.9mg
FAQs: Minty Bean Medley
Can I use canned beans instead of dried mung beans?
Yes. Rinse and drain thoroughly. Use about 2½ cups cooked beans to match the recipe’s yield.
What’s a good substitute for red wine vinegar?
Try lemon juice, apple cider vinegar, or sherry vinegar for a similar tang.
Can I make this ahead?
Absolutely. It tastes even better after a few hours in the fridge. Just stir before serving.
Is this salad spicy?
Not by default. Add red pepper flakes or minced chili if you want heat.
Can I add other vegetables?
Yes. Diced cucumber, cherry tomatoes, bell peppers, or shredded carrots all work well.
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