This Medley Bean Salad is the quickest and easiest bean salad ever. Packed with fibre and protein, it features a deliciously tangy dressing. It is a great make-ahead dish for a potluck or picnic. Enjoy it for lunch or as a side for dinner.
Ingredients
- 1 x 540 mL can white kidney beans
- 2 x 540 mL cans six-bean blend
- 1 cup (250 mL) grape tomatoes, halved
- 3 celery stalks, chopped
- 1 orange bell pepper, chopped
- 1 red onion, sliced
- 1 long English cucumber, chopped
- 4 large basil leaves
- 1/4 cup (60 mL) parsley, chopped
Dressing
- 1 lemon, juiced
- 1 tbsp (15 mL) whole grain mustard
- 1/4 cup (60 mL) red wine vinegar
- 1/4 cup olive oil
- 1 clove garlic (grated)
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
Lettuce leaves for garnish.
Instructions
Rinse the canned beans well under cold water until the foam disappears. This removes excess salt and improves texture. In a large bowl, combine the beans, chopped celery, chopped cucumber, halved grape tomatoes, chopped orange bell pepper, sliced red onion, and chopped parsley.
In a jar, combine lemon juice, whole grain mustard, red wine vinegar, olive oil, grated garlic, salt, and pepper. Shake the dressing well. Pour over the bean mixture and mix thoroughly. Transfer the salad to the refrigerator for several hours or overnight to allow the beans to absorb the flavors. Let the salad come to near room temperature before serving.
To serve, arrange large lettuce leaves on a serving dish and spoon the bean salad on top. Garnish with basil leaves. Serves 6-8.
