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lunchtime bean salad

knittyqueen avatar
Recipe by
Jacinda Santiago
@knittyqueen
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!

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yield 3 -4
prep time 15 Min
cook time 4 Hr
method Refrigerate/Freeze

Ingredients For lunchtime bean salad

  • 1 can
    pinto beans
  • 1 can
    kidney beans, canned
  • 1 can
    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
    celery, sliced
  • 1-2 stalk
    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

  • 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.
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