Homemade bean salad is a fast and nutritious dinner with lots leftover for lunches. It’s a great choice for Meatless Monday’s and for summer time cooking when you don’t want to heat up the house.
Also really versatile because you can mix it up to your taste anyway you’d like.
For the version in the picture I used canned beans, it was a use up what’s in the back of the pantry dinner. Home cooked beans would make a wonderful bean salad.
Rainbow of Beans Salad
2 handfuls of green or yellow string beans. Wash and steam until just nearly cooked. Add string beans to iced cold water to stop the cooking process. Soggy over-cooked beans are not tasty in bean salad. Trust me on this friends. Chop the string beans into bite size pieces.
1 can each white kidney beans, red kidney beans, black beans and chick peas. Any flavour or colour of beans you have would be delicious.
2 grated carrots.
2 chopped green onions.
Handful of chopped herbs, I used cilantro because that’s what I had.
You could also add in any other vegetables, beans, herbs that inspire you.
Rinse the canned beans and add to a bowl, add carrot, green onions, blanched string beans and herbs. Pour dressing on top and mix well. Be gentle mixing bean salad otherwise you’ll get mashed beans.
Dressing: 1/4 cup of olive oil, 1/4 cup balsamic vinegar, juice of 1 lime, salt and pepper. That’s it. Switch up the lime juice for orange juice or the balsamic for white wine vinegar if you are feeling in the mood to experiment.
There’s no rules in bean salad. Enjoy.