Bean Salad
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Bean salad, is mainly composed of cooked pole beans (green beans and/or yellow wax beans), cooked garbonzo beans, cooked kidney beans and sliced or diced fresh beetroot. The beans are marinaded in an oil/vinegar vinaigrette, sometimes sweetened with sugar. Salads of this type are often used for picnics and outings, since they require little refrigeration. |
Ingredients
- 1 can Kidney beans (drained and rinsed)
- 1 can Cannelloni beans (drained and rinsed)
- 1 handful of fresh green beans—cleaned, blanched, and cut in 2” pieces
- 1 medium red onion, diced/sliced into small strips
- 2 stalks celery, thinly sliced
- Cherry tomatoes quartered (optional)
- 1 tbsp. fresh chopped thyme
- 1 tbsp. fresh chopped basil
- 1-2 minced garlic cloves
- Fresh ground black pepper for taste
- Kosher salt for taste
- ¼ cup red wine vinegar for taste
- ¼ cup extra virgin olive oil for taste
Methods/steps
- Mix all ingredients and let marinate an hour before serving
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