Italian Bean Salad (Print Version)
Tender mixed beans and crisp vegetables tossed in a zesty Italian herb dressing.
# What You'll Need:
→ Beans
01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
→ Vegetables
04 - 1 small red onion, finely chopped
05 - 1 red bell pepper, diced
06 - 1 yellow bell pepper, diced
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cucumber, diced
09 - 1/4 cup fresh parsley, chopped
→ Italian Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tbsp fresh lemon juice
13 - 1 clove garlic, minced
14 - 1 tsp dried oregano
15 - 1/2 tsp kosher salt
16 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - In a large mixing bowl, combine the drained cannellini beans, kidney beans, and garbanzo beans.
02 - Add the chopped red onion, diced bell peppers, halved cherry tomatoes, diced cucumber, and chopped parsley to the bowl with the beans.
03 - In a small bowl or mason jar, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until well emulsified.
04 - Pour the dressing over the bean and vegetable mixture. Gently toss everything together until all ingredients are evenly coated.
05 - Taste and adjust the seasoning as needed. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
# Expert Advice:
01 -
- Three kinds of beans keep every bite interesting and pack enough protein that you actually feel satisfied.
- The dressing doubles as a marinade the longer it sits, so yesterday s leftovers taste even better than today s.
02 -
- Rinsing canned beans thoroughly removes the starchy liquid that makes the dressing cloudy and dull.
- Letting the salad rest in the fridge transforms it from good to unforgettable, so patience is the real secret ingredient.
03 -
- Pat the rinsed beans dry with a clean towel so the dressing clings instead of sliding off.
- A tiny pinch of sugar in the dressing rounds out the acidity and makes the flavors taste more complete.