Lunchtime Bean Salad

1
Jacinda Santiago

By
@knittyqueen

This is my go-to dish when I tire of making sandwiches for my kids lunch boxes-try making it the night before.

This bean salad is slightly tart and sweet thanks to the vinegar and sugar. Celery gives it a nice crunch and the shallots and green onion give it a hint of savory, oniony flavor without being overpowering.

The beans listed in the ingredients list are suggestions. You can make this with any "soft" canned bean like black/pink beans, pintos, kidney, wax beans, etc. My local market has cans of bean blends which also works well with this dish. Enjoy!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
3-4
Prep:
15 Min
Cook:
4 Hr
Method:
Refrigerate/Freeze

Ingredients

  • 1 can(s)
    pinto beans
  • 1 can(s)
    kidney beans, canned
  • 1 can(s)
    garbanzo beans
  • 1/2 c
    olive oil, extra virgin
  • 1/2 c
    white vinegar
  • 1/4 c
    sugar
  • 1/2
    shallots, minced
  • 1-2 stalk(s)
    celery, sliced
  • 1-2 stalk(s)
    green onion, sliced
  • 1/2-1 c
    carrot, shredded
  • 4-6
    basil leaves, fresh
  • 1 tsp
    italian seasoning
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • ·
    fresh oregano or any fresh herbs you have on hand (optional)

How to Make Lunchtime Bean Salad

Step-by-Step

  1. Drain and rinse beans.
  2. In a bowl, add the olive oil, vinegar, sugar and seasoning (salt, pepper, Italian seasoning). Mix well to combine.
  3. Add the means, minced shallot, sliced green onion, shredded carrots, and sliced celery.
  4. Top off with chopped basil. You can also add fresh oregano or any fresh herbs you have on hand. Gently mix until everything is combined.
  5. Cover the bowl and leave beans in the refrigerator for 3-4 hours or overnight.

Printable Recipe Card

About Lunchtime Bean Salad

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian Dairy Free
Other Tag: Healthy



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