How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Two-Bean Salad with Vegetables?

You need 8 ingredients. The key ingredients include: 1/4 cup olive oil, 2 tablespoons fresh lemon juice, coarse black pepper to taste, 1 cup canned black beans, rinsed and drained well, and more.

Is Two-Bean Salad with Vegetables suitable as salads?

Yes, Two-Bean Salad with Vegetables falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Two-Bean Salad with Vegetables?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Two-Bean Salad with Vegetables Recipe

Name: Two-Bean Salad with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 tablespoons fresh lemon juice; coarse black pepper to taste; 1 cup canned black beans, rinsed and drained well; 3 large plum tomatoes, seeded and cut into 1/4-inch-thick-dice; 3 celery ribs, cut into 1/4-inch-thick slices; 6 large radishes, quartered lengthwise and cut into 1/4 inch-thick slices; 3/4 pound green beans

Fresh, crisp and full of flavor — this Two-Bean Salad with Vegetables is a must-try. Made with olive oil, lemon juice, black pepper and black beans. Eas…

This Two-Bean Salad with Vegetables relies on simple, everyday ingredients such as olive oil, fresh lemon juice, coarse black pepper to taste and green beans. It comes together quickly and makes 4 servings, at about 243 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1/4 cup olive oil
2 tablespoons fresh lemon juice
coarse black pepper to taste
1 cup canned black beans, rinsed and drained well
3 large plum tomatoes, seeded and cut into 1/4-inch-thick-dice
3 celery ribs, cut into 1/4-inch-thick slices
6 large radishes, quartered lengthwise and cut into 1/4 inch-thick slices
3/4 pound green beans

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
243 kcal
Category
Salads

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Two-Bean Salad with Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions