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!
yield
3 -4
prep time
15 Min
cook time
4 Hr
method
Refrigerate/Freeze
Ingredients For lunchtime bean salad
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1 canpinto beans
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1 cankidney beans, canned
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1 cangarbanzo beans
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1/2 colive oil, extra virgin
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1/2 cwhite vinegar
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1/4 csugar
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1/2shallots, minced
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1-2 stalkcelery, sliced
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1-2 stalkgreen onion, sliced
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1/2-1 ccarrot, shredded
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4-6basil leaves, fresh
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1 tspitalian seasoning
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1/2 tspsalt
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1/4 tspblack pepper
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fresh oregano or any fresh herbs you have on hand (optional)
How To Make lunchtime bean salad
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1Drain and rinse beans.
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2In a bowl, add the olive oil, vinegar, sugar and seasoning (salt, pepper, Italian seasoning). Mix well to combine.
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3Add the means, minced shallot, sliced green onion, shredded carrots, and sliced celery.
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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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5Cover the bowl and leave beans in the refrigerator for 3-4 hours or overnight.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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