Lunchtime Bean Salad

knittyqueen avatar
By Jacinda Santiago
from La Crescenta, CA

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!

serves 3-4
prep time 15 Min
cook time 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)
ADVERTISEMENT

How To Make

  • 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.
ADVERTISEMENT