Classic Bean Medley Salad
A refreshing and vibrant blend of mixed beans complemented with a zesty vinaigrette, perfect for a quick and nutritious side dish.
Prep time: 15 minutesCook time: Serves: 6
Ingredients
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup red onion, finely chopped
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions
1. In a large mixing bowl, combine kidney beans, black beans, and chickpeas.
2. Add the red onion, cherry tomatoes, cucumber, and parsley to the beans.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, and minced garlic until emulsified.
4. Pour the vinaigrette over the bean mixture and toss gently to coat evenly.
5. Season with salt and pepper to taste. Adjust seasoning if necessary.
6. Serve immediately or refrigerate for an hour to allow flavors to meld.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Enjoy cold. No reheating necessary.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
