Bean Salad (Recipe)

Feb 22, 2023

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Bean Salad (Recipe)

Ingredients

1 15 oz can kidney beans, 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

Instructions

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

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

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

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.

Enjoy!!!

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

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