Bean Salad

Bean Salad Recipe

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Cathy Gillespie

By
@circlemoon8

I saw this recipe on Chef Brad, but he used teff. I did not have teff, so I proceed without it and I love the recipe.

I go to a weekly potluck in my neighborhood, and if I don't have time to make something to take....this is a great throw it together and run recipe.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

  • 1 can(s)
    black beans, rinsed, drained
  • 1 can(s)
    cannelini beans, rinsed, drained
  • 1 can(s)
    chickpeas, rinsed, drained
  • 1 can(s)
    red kidney beans, rinsed, drained
  • 1 bunch
    parsley, chopped
  • 1/2 c
    purple onion, chopped
  • ·
    balsamic vinegar

How to Make Bean Salad

Step-by-Step

  1. Combine the 1st 6 ingredients, then drizzle in balsamic vinegar and stir.

    Serve.
  2. I change out the beans with black-eyed peas, Lima beans, -- whatever you have on hand will work. This is a great pantry dish.
  3. I've also added cooked bow-tie pasta. Canned chicken, drained. The possibilities are endless.

    I make it with or without the parsley or the onion.

Printable Recipe Card

About Bean Salad

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Quick & Easy




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