Camping Bean Salad Recipe (A Make-Ahead Side Dish)
Our easy make-ahead camping bean salad recipe is a wonderful lunch or dinner side dish that everyone will love! It goes great with burgers, hot dogs or anything coming off of the camp grill.
Simple and inexpensive to prepare, this quick bean salad is loaded with canned beans, fresh vegetables and a lemony dressing! It’s a total crowd pleasing recipe and a perfect side dish to bring car camping.
Want more easy side dish recipes? Try our copycat tortellini salad recipe, lemon couscous salad, and our favorite spinach artichoke dip.
If you’re looking for an easy, delicious, and inexpensive side dish recipe for group camping, this delicious camping bean salad is one of our go-to’s to make! It’s hearty, filling, and super refreshing to enjoy on a hot camping day.
Starts by draining your canned beans, chopping the vegetables, and tossing everything together in a super bright and fresh 5 minute vinaigrette. The dressing really ties everything together!
Why This Recipe Works
- This camping bean salad is packable, portable, and a great flavorful side dish.
- Perfect for a large group camping trip or make a smaller batch for car camping.
- Has a variety of colors and beans so there is something for everyone.
- This versatile side dish goes great with anything coming off of the camp stove.
- Cooks of any skill level can successfully make this side dish by preparing it ahead of time and following our step-by-step photos below in the post.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
For this easy camp bean salad, I like to use the classic three bean salad beans: chickpeas, kidney beans, and green beans.
I also like to add fresh chopped parsley and bell pepper which give the bean salad a herby, savory, and fresh flavor.
For the dressing, I recommend using a bottled vinaigrette but also adding fresh lemon juice which gives the bean salad a great flavor… and again a wonderful fresh homemade taste!
Additions and Substitutions
If you wanted to add or swap some beans in this bean salad you could add black beans, cannellini beans, navy beans, pinto beans, or French lentils!
Instead of the green beans, or in addition to them, you can add yellow wax beans which are classic in four bean salad recipes.
I highly recommend adding the fresh lemon juice, but if you’re short on time and need an easy dressing, using a bottled Italian vinaigrette would work well!
How To Make This Recipe
Step 1: In a very large mixing bowl, add in the drained and rinsed kidney beans and chickpeas.
Step 2: Add in the green beans, chopped parsley, and chopped bell peppers.
Step 3: Mix together the bottled Italian dressing and the freshly squeezed lemon juice. Whisk until the lemon juice is well combined.
Step 4: Pour the dressing over the beans and vegetables, and toss well to combine.
Recipe FAQs
Yes, this easy bean salad recipe is perfect to make ahead and store in portable containers to bring camping! If you make it ahead of time, just be sure to keep the bean salad in a cooler and keep it cold before enjoying.
This recipe has some classic beans: chickpeas kidney beans and green beans. We also add some fresh parsley and bell pepper for a delicious classic pizza recipe, and toss everything with a lemony vinaigrette dressing.
Yes, if you bring canned beans and a few vegetables to chop, you can make this easily at your campsite. Just be sure to store the vegetables in the cooler so they don’t wilt before you make this bean salad.
Serving Suggestions
This camping bean salad goes great with any protein you are grilling up on your camp stove- burgers hot dogs or our cold ham and cheese camping slider recipe are perfect to serve with the salad.
Browse through all our camping recipes today to find your next favorite.
Expert Tips
- When chopping the bell peppers, make them roughly the same size as the beans. You want the pieces small enough to be bite-sized and consistent throughout the bean salad.
- The fresh lemon in the dressing really makes the flavors of this bean salad pop! So wherever possible use the fresh lemon and not a bottled lemon juice.
More Easy Bean Recipes
- High Protein Dense Bean Salad with Chicken Recipe
- Swiss Chard Soup with Sausage and Beans Recipe
- 5 Bean Salad Recipe
- Creamy Red Beans and Rice Recipe with Sausage
- Turkey Bean Soup Recipe
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Camping Bean Salad (Make-Ahead Side Dish)
Ingredients
- 2 24-ounce cans chickpeas drained and rinsed
- 2 24-ounce cans kidney beans drained and rinsed
- 2 14-ounce cans green beans or 1 lb fresh or frozen green beans, steamed
- 1 bunch fresh parsley chopped
- 2 bell peppers seeds removed and thinly sliced
- 16 ounces Italian vinaigrette
- 2 lemons juiced
Method
- In a very large mixing bowl, add in the drained and rinsed kidney beans and chickpeas.
- Step 2: Add in the green beans, chopped parsley, and chopped bell peppers.
- Step 3: Mix together the bottled Italian dressing and the freshly squeezed lemon juice. Whisk until the lemon juice is well combined.
- Step 4: Pour the dressing over the beans and vegetables, and toss well to combine.
Nutrition
Notes
Private Notes
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