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Bean Salad | Diane Morrisey

Bean Salad

Bean Salad

20 mins prepServes 8

This refreshing Bean Salad is perfect for picnics as it gets better with time. It's made with different beans, blanched green beans, chopped veggies like red pepper, red onion, celery, and cucumber, fresh herbs, and capers, all tossed in a tangy vinaigrette. Easy to make ahead and can be adjusted based on what you have on hand, this salad is delicious on its own or as a side dish.

8 servings

What you need

canned white cannellini beans

5 can canned white cannellini beans

green beans

red pepper

red onion

celery

cucumber

fresh herbs

3 tbsp fresh herbs

capers

2 tbsp capers

red wine vinegar

½ cup red wine vinegar

extra-virgin olive oil

½ cup extra-virgin olive oil

dijon mustard

2 tsp dijon mustard

honey

1 tbsp honey

kosher salt

1 tsp kosher salt

black pepper

½ tsp black pepper

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Instructions

1: Combine 5 cans of different beans and blanched green beans in a large bowl.

2: Chop red pepper, red onion, celery, and cucumber, then add to the bowl.

3: Add fresh herbs and capers to the bowl.

4: In a jar, mix together red wine vinegar, extra-virgin olive oil, Dijon mustard, honey, kosher salt, and black pepper, then shake well until mixed.

5: Pour the vinaigrette over the salad ingredients and toss to combine.

6: Check seasoning and adjust if necessary.

7: Store in an airtight container in the fridge for up to 4 days.

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