Cooked - Mixed Bean Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mixed Bean Salad

6.0

3 15-ounce cans mixed beans, drained and rinsed (19 ounce cans work as well)

2 cups fresh green beans, cut into 1 inch pieces

¼ cup red onion, very thinly sliced or chopped

2 scallions, sliced

¼ cup chopped fresh parsley and fresh dill (combination of both or your choice of fresh herbs)

3 Persian cucumbers, chopped or one large English cucumber, chopped

3 tablespoons chopped dill pickles or sweet pickles

1 tablespoon capers, drained and roughly chopped

⅓ cup apple cider vinegar

½ cup extra-virgin olive oil

1 teaspoon Dijon mustard

1 to 2 teaspoons honey or maple syrup, optional (or sugar to taste)

½ teaspoon salt, plus more to taste

¼ teaspoon fresh ground black pepper

Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender crisp. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
Place the kidney beans, garbanzo beans, green beans, red onion, parsley, dill, cucumbers, pickles, and capers in a large bowl.
In a small bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, and salt and pepper.
Pour the dressing over the beans and toss to coat. Serve immediately or cover the bowl and refrigerate the salad for at least 1-2 hours or up to 3-5 days, then serve.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 111 weeks ago

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