Description
A refreshing and healthy mixed bean salad packed with flavors and nutrients.
Ingredients
Scale
- 3 15-ounce cans mixed beans drained and rinsed (19 ounce cans work as well)
- 2 cups fresh green beans cut into 1 inch pieces
- ¼ cup red onion very thinly sliced or chopped
- 2 scallions sliced
- ¼ cup chopped fresh parsley and fresh dill (combination of both or your choice of fresh herbs)
- 3 Persian cucumbers chopped or one large English cucumber chopped
- 3 tablespoons chopped dill pickles or sweet pickles
- 1 tablespoon capers drained and roughly chopped
- ⅓ cup apple cider vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons honey or maple syrup, optional (or sugar to taste)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon fresh ground black pepper
Instructions
- Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender crisp. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
- Place the kidney beans, garbanzo beans, green beans, red onion and parsley, dill, cucumbers, pickles and capers in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, and salt and pepper.
- Pour the dressing over the beans and toss to coat. Serve immediately or cover the bowl and refrigerate the salad for at least 1-2 hours or up to 3-5 days, then serve.
Notes
- This salad can be prepared in advance and stored in the refrigerator.
- The dressing can be adjusted to taste, adding more honey or vinegar as preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg