Fresh Bean Salad
A colorful and protein-packed bean salad with crisp vegetables and a zesty vinaigrette, perfect for summer meals or picnics.
Equipment
- Large Mixing Bowl
- Whisk
Ingredients
Beans
- 1 cup kidney beans cooked or canned, drained and rinsed
- 1 cup cannellini beans cooked or canned, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 cup red onion finely chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey optional, for sweetness
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Combine the beans, cherry tomatoes, cucumber, and red onion in a large mixing bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper.
- Pour the dressing over the bean mixture and toss gently until everything is evenly coated.
- Refrigerate for at least 30 minutes to allow flavors to meld. Garnish with parsley before serving.
Notes
For extra zest, add a squeeze of lemon juice before serving.
Nutrition
Calories: 230kcalCarbohydrates: 28gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 380mgPotassium: 490mgFiber: 8gSugar: 4gVitamin A: 300IUVitamin C: 20mgCalcium: 55mgIron: 3mg
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