Bean Salad - Easy Beansy
Bean Salad - Easy Beansy is so great cause you can make it days ahead for any event, or have it in your fridge for a week and eat it all!!! This five bean salad uses the classic 1 part oil to 1 part vinegar, feel free to add move oil and vinegar following days if needed. Vinegar goes well with the beans! Great for picnics or BBQs. Pair with veggie burgers, Smash burgers or on its own.
Ingredients
- 1 1/2 cups cooked chickpeas drained and rinse (1 can)
- 1 1/2 cups cooked kidney beans drained and rinse (1 can)
- 1 1/2 cups cooked green beans drained and rinse (1 can) or blanch for 2 min
- 1 1/2 cups cooked wax (yellow) beans drained and rinse (1 can) or blanch for 2 min
- 1 1/2 cups cooked butter beans or cannellini or Great Northern beans drained and rinse (1 can)
- 1/2 cup thinly sliced red onions
Salad Dressing
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 2 tsp dijon mustard (optional)
- 1 minced garlic clove
- 1 tsp sea salt
- 1/4 tsp black pepper
If you need sweet
- 1 tbsp maple syrup
Instructions
- If blanching - bring a large pot of salted water to a boil and set a a bowl of ice water next to it. Drop the green beans and wax (yellow) beans into boiling water and blanch for 2 minutes. Then remove beans and put in the ice water till cool about 10 seconds. Drain.
- In a large bowl whisk together olive oil, apple cider vinegar, dijon mustard, garlic, salt and pepper. Add drained green beans, wax (yellow) beans, chickpeas, kidney beans and butter beans.
- Thinly slice red onions. Add to bowl. TOSS the Salad.
- Chill for 1 hour or overnight, then serve.