Easy Bean Salad
Simple, easy and fast! You can really use any beans you prefer, but these tend to be the ones I like best. I also love tangy flavors so I tend to like adding more vinegar or even a squeeze of lemon. This makes a great side dish or add-on to your salad. It’s great to make ahead and serve the next day, it will taste even better as it marinates in the fridge overnight. Great for crowds, bbq or even a potluck.
Ingredients:
15oz can black beans
15oz can chickpeas
15oz can cannellini beans
15oz can red kidney beans
1 red bell pepper, diced
½ cup chopped sweet onion
2 tbsp chopped fresh parsley
1-2 tablespoons dried oregano
¼ cup extra virgin olive oil
¼ cup balsamic or red wine vinegar (or another favorite)
Fresh lemon juice, optional
Salt and pepper to taste
Instructions:
Strain and rinse all the beans in a colander. Transfer to a large mixing bowl.
Add pepper, onion, oregano, parsley, olive oil and vinegar over the beans. Start with a teaspoon of salt and pepper. Use a spoon to toss to combine well.
Taste, if it needs more of a flavor you’d like go ahead and add it. May just need more salt, but if you feel like you want more pepper and oregano in there, add it! I love tangy flavors, add lemon if you’d like.
Keep in the refrigerator until ready to serve. It’s best cold, and even better the next day.
We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade