Description
This marinated bean salad puts delicious zip and texture into any meal. It’s especially good to cut through the richness of high-fat main dishes. It’s also great for picnics and potlucks. It’s loaded with fiber and nutrients and tastes fantastic!
Ingredients
Units
Scale
For the Salad:
- 4 (15 oz) cans beans (Choose your favorite varieties. I used Great Northern, Red Beans (not kidney), Garbanzo Beans and Black Beans.)
- 1 cup sliced celery
- 1 medium red onion, minced
- 1 medium red bell pepper, minced
- 1 large jalapeno, minced (seeds and veins, removed)
For the Dressing:
- 1/3 cup apple cider vinegar (Red wine vinegar or white wine vinegar can be used, too.)
- 1/3 cup avocado oil ( or oil of your choice)
- 1 Tablespoons honey
- 1 teaspoon stone ground mustard (or Dijon)
- salt and pepper, to taste
Instructions
- Start by draining and rinsing the beans. Pour all 4 cans into a large colander and rinse under cold water. Drain. (You’ll need 4 (15 oz) cans of the beans you like best. You could use all the same, but I love the mixing of colors and textures, so I always choose four different ones. I use Great Northern, Red Beans (not kidney), Garbanzo Beans and Black Beans.)
- Mix the beans and veggies in a medium salad bowl.
- Whisk together the dressing ingredients by hand or with an immersion blender [affiliate link]. I favor the immersion blender in a deep jar, but you can definitely do it by hand.
- Pour dressing over salad and stir to combine and coat all the beans and vegetables.
- Refrigerate. Allow to marinate for at least 4 hours. Overnight is best for peak flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: cold mixed
- Cuisine: American