I was never a fan of bean salads until I had this one! Fresh and delicious, this salad combines canned beans with fresh veggies and a great vinaigrette.
This recipe is from the Moosewood Cookbook which is a wonderful vegetarian cookbook that has never let me down. It calls for dry beans, but I’ve substituted it with canned to make it quicker and easier.
15 oz. can black beans, rinsed and drained
15 oz. can kidney beans, rinsed and drained
15 oz. can pinto beans, rinsed and drained
15 oz. can garbanzo beans, rinsed and drained
6 T. olive oil
3 to 4 T. lemon juice
6 to 8 T. red wine vinegar
1 1/2 tsp. salt
Lots of black pepper
1/4 lb. fresh green beans
2 medium stalks celery, finely minced
1/3 cup very finely minced red onion
Up to 1 cup (packed) finely minced parsley
1 small red or green bell pepper, minced
Optional: a small amount of minced cucumber
Optional garnishes: cherry tomatoes, sieved hardboiled eggs
Once the beans are drained well, place them in a large salad bowl. In a separate bowl, combine the oil, garlic, lemon juice, vinegar, salt, and pepper. Add the dressing to the beans and stir well.
Trim the tips of the green beans and cut into bite size pieces. Steam until tender (approx. 5 to 8 minutes). Refresh under cold running water and drain well.
Add the green beans and remaining vegetables to the beans and mix well.
Refrigerate for at least 2 to 3 hours. And when it’s potluck time, then serve!