lunchtime bean salad
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!
prep time
15 Min
cook time
4 Hr
method
Refrigerate/Freeze
yield
3-4 serving(s)
Ingredients
- 1 can pinto beans
- 1 can kidney beans, canned
- 1 can garbanzo beans
- 1/2 cup olive oil, extra virgin
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1/2 - shallots, minced
- 1-2 stalk celery, sliced
- 1-2 stalk green onion, sliced
- 1/2-1 cup carrot, shredded
- 4-6 - basil leaves, fresh
- 1 teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- - fresh oregano or any fresh herbs you have on hand (optional)
How To Make lunchtime bean salad
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Step 1Drain and rinse beans.
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Step 2In a bowl, add the olive oil, vinegar, sugar and seasoning (salt, pepper, Italian seasoning). Mix well to combine.
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Step 3Add the means, minced shallot, sliced green onion, shredded carrots, and sliced celery.
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Step 4Top off with chopped basil. You can also add fresh oregano or any fresh herbs you have on hand. Gently mix until everything is combined.
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Step 5Cover the bowl and leave beans in the refrigerator for 3-4 hours or overnight.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Diet:
Vegetarian
Diet:
Dairy Free
Tag:
#Healthy
Ingredient:
Beans/Legumes
Culture:
American
Method:
Refrigerate/Freeze
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