Quick summary
This living Salad is loaded with green beans, chickpeas, white beans and kidney beans, all thrown with fresh herbs and a sweet-tangible abrasion cream-haorn vinaigrette vinaigrette. It is easy to prepare, filled with herbal protein and perfectly for meal preparations, potlucks or a simple summer supplement.
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Fresh and aromatic bean salad: a summer page
I know a Salad Doesn’t sound so exciting, but I love this salad so much. It is a summer food for me, fresh, filled and every time it is full of taste.
I think it’s great that this bean salad recipe is loaded with protein thanks to the mixture of green beans, chickpeas, white beans and red kidney beans. Thrown with fresh dill, parsley and red onions, everything is brought together with a sweet and lively apple cider vinegar dressing, which was made with a touch of maple syrup and dijon -mustard for a nice kick.
The best thing about it? It’s super easy to make – no complicated steps or unusual ingredients. It stays well in the fridge, makes it perfect for summer meals, meals prepared or your next potluck.
Regardless of whether you serve it next to grilled chicken, burger or your favorite grill or picnic network, this salad is always a crowd favorite!
Ingredients (with helpful notes)
- Green beans: Fresh green beans are best! Blanch briefly and cool in ice water to keep them crispy and lively. You can use frozen green beans, simply thaw them completely and pat dry before adding the salad. They won’t be quite as fresh, but they still work, especially if they are short.
- Chickpeas (chickpea beans): You can rub the chickpeas in a clean towel to remove the skins for a smooth texture.
- White beans: You can use cannellini, marine or large northern beans. Creamy and mild, you balance the texture of the salad.
- Red kidney beans: Hearty and satisfactory with a deep color and a solid texture that holds well in the mixture.
- Red onion: Add a sharp, slightly sweet bay and a living splash of color.
- Fresh dill and parsley: Fresh herbs really brighten the salad.
- Sweet and spicy dressing: Made with apple cider vinegar, maple syrup, olive oil, dijon -mustard, garlic, salt and black pepper. Easy to whisk and give the salad so much taste.
Tips for the best bean salad
- Blanch green beans only up to tenderThen they shock in ice water to lock color and crunch. Do not over cook, you don’t want a damp beans.
- Drain all the beans well, rinse and dry To avoid the dressing.
- Fresh herbs Add a lot more taste than dried – just chop them fine so that you can mix in the salad evenly and really immerse yourself in every bite.
- Mix dressing separatelyThen pour over the salad and throw it well so that the salad is well covered.
- Relax at least an hour Before they serve to let the flavors come together.
- Try again before serving– You may want more vinegar or a pinch of salt after it is.
Salad variations
This salad is easily adjusted. Feel to play freely, here are some ideas!
- Add Crumbled feta or goat cheese For a creamy bite.
- Interfere Cherry tomatoes or Cucumber seasoned For additional freshness.
- Exchange in other beans like Black beans or Pinto beans.
- Stir in cooked quinoa or Farro make it more satisfactory.
- A hint of Lemon peel or Lemon juice For a citrus pop.
- Fresh Basil or chives For more Herby.
- To exchange Ahorn syrup for honey. Both work great!
- Add a shot from for a little warmth crushed Red pepper flakes.
Salad
Simple bean salad
A bright, protein-rich 4-be -ant salad with fresh herbs, red onions and a sweet-tangible apple cider vinegar dressing. A great summer supplement or meal preparation salad!
For the salad:
- 12 Ounce Green beans, Cut into 1-inch pieces
- 15 oz Chickpeas, chickpeas, Rinled and drained
- 15 oz can red kidney beans, Rinled and drained
- 15 oz Can cannellini beans, Rinled and drained
- 1/2 cup Cube -red onion
- 1/3 cup Chopped fresh parsley
- 1/4 cup chopped dill
- Kosher salt and black pepper, taste good
For the dressing:
- 1/3 cup Apple cider vinegar
- 1/4 cup Olive oil outdoor virgin
- 2 Cloves of garlic, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey or maple syrup
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
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Bring a saucepan with salted water to boil. Add the green beans and cook for about 2 minutes until you are only tender but still crisp. Transfer the beans into a bowl of ice water to stop the cooking process. Cooled up, drain and dab them carefully.
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Combine the green beans, chickpeas, kidney beans, cannellini beans, red onions, parsley, dill, salt and pepper in a large bowl.
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Whisk the apple cider vinegar, oil, garlic, dijon -mustard, honey, salt and pepper in a small bowl.
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Pour the dressing over the bean mixture and throw well to coat evenly. Cover the salad for at least 30 minutes to have the flavors developed. It can be kept in the fridge for up to 4 days.
How to store: Save in an airtight container in the refrigerator for up to 4 days. Perfect for the preparation of meals, meT holds well and travels great. Not freezing, The beans and herbs are not thawed their texture.
Calories: 249KcalPresent Carbohydrates: 48GPresent Protein: 16GPresent Fat: 9GPresent Saturated fat: 2GPresent Polyunes unsaturated fat: 2GPresent Monoons unsaturated fat: 7GPresent Sodium: 607mgPresent Potassium: 898mgPresent Fiber: 14GPresent Sugar: 4GPresent Vitamin A: 835IUPresent Vitamin C: 15mgPresent Calcium: 133mgPresent Iron: 6mg
Have you tried this recipe?
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