Bean Salad (Recipe)

Feb 22, 2023

Bean Salad (Recipe)


✅ 1 15 oz can kidney beans (or pinto), drained and rinsed

✅ 1 15- oz can cannellini beans, drained and rinsed

✅ 1 15- oz can garbanzo beans (chickpeas), drained and rinsed

✅ 2 cups fresh green beans cut into 1 inch pieces

✅ 1 green bell pepper, cored and chopped

✅ 1 red bell pepper, cored and chopped

✅ ½ English cucumber, diced
✅ 1 cup chopped red onions

✅ 1 ½ tablespoon capers, drained

✅ 1 cup chopped fresh parsley

✅ 10-15 fresh mint leaves, torn or gently chopped

✅ 10-15 fresh basil leaves, torn or gently chopped

Garlic Dijon Vinaigrette

✅ 1-2 garlic cloves minced

✅ ½ tablespoon Dijon mustard

✅ 2 tablespoon lemon juice

✅ ¼ cup extra virgin olive oil

✅ Salt and black pepper


1️⃣ In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.

2️⃣ In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.

3️⃣ Add the vinaigrette to the salad bowl. Toss to coat.

4️⃣ For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.


Servings : 8
Ready in : 15 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 211kcal

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