Description
This Easy Bean Salad is a vibrant, fresh, and protein-packed dish perfect for a quick lunch or a healthy side. Featuring a mix of green beans, chickpeas, kidney beans, and cannellini beans tossed with a zesty apple cider vinegar dressing and fresh herbs, it’s both refreshing and satisfying. Ready in just 12 minutes, this salad is perfect for meal prep or a nutritious addition to any meal.
Ingredients
Vegetables and Beans
- 12 ounces green beans, cut into 1-inch pieces
- 15 oz can chickpeas, rinsed and drained
- 15 oz can red kidney beans, rinsed and drained
- 15 oz can cannellini beans, rinsed and drained
- 1/2 cup diced red onion
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped dill
- Kosher salt and black pepper, to taste
Dressing
- 1/3 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Blanch the Green Beans: Bring a pot of salted water to a boil. Add the green beans and cook for about 2 minutes, until they are just tender but still crisp. Immediately transfer the beans to a bowl of ice water to halt the cooking process. Once cooled, drain and gently pat them dry.
- Combine Beans and Vegetables: In a large bowl, mix together the blanched green beans, chickpeas, kidney beans, cannellini beans, diced red onion, chopped parsley, chopped dill, salt, and pepper to taste.
- Prepare the Dressing: In a small bowl, whisk together the apple cider vinegar, extra-virgin olive oil, minced garlic, Dijon mustard, honey (or maple syrup), kosher salt, and black pepper until well combined.
- Toss the Salad: Pour the dressing over the bean mixture. Toss thoroughly to ensure everything is evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. The salad can be stored in the refrigerator for up to 4 days, making it great for meal prep.
Notes
- Blanching the green beans and shocking them in ice water keeps them crisp and maintains their bright green color.
- This salad tastes even better after chilling for a few hours or overnight as the flavors deepen.
- For a vegan option, use maple syrup instead of honey in the dressing.
- Feel free to swap fresh herbs according to preference, such as basil or cilantro.
- Serve as a side dish or add it over leafy greens for a more substantial salad.
