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Summer Bean Salad

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Side Dish, Salad – American
By Kelly Djalali – Serves: 4-8
Prep Time: 20 Minutes + 3 Hour marinate – Cooking Time: NA – Total Time: 3 Hours, 20 Minutes

Sweet, savory, spicy; this Summer Bean Salad has all the summer flavors and a satisfying variety of textures. Perfect for a summer potluck!

Ingredients

  • Salad
  • 1 can Cannellini Beans, drained and rinsed
  • 1 can Garbanzo Beans, drained and rinsed
  • 4-6 Celery Ribs, trimmed and diced to the size of a bean
  • 1/2 large English Cucumber, diced to the size of a bean
  • 1/2 small to medium Red Onion, diced to the size of a bean (soak cut onion in cold water for 5 minutes to reduce the harshness, if desired)
  • 1 large Tomato, seeds removed and flesh diced to the size of a bean
  • 1/4 cup Finely Chopped Parsley
  • 1/2-1 tsp. Red Pepper Flakes, optional
  • Dressing
  • 1/3 cup Apple Cider Vinegar
  • 1/4 cup Granulated Sugar
  • 3 tbsp Extra Virgin Olive Oil
  • 1.5 tsp Kosher Salt, more to taste
  • 1/4 tsp Black Pepper, more to taste

Instructions

1

Combine the beans, celery, onion, tomato, cucumber in a large mixing bowl.

Dressing

2

Combine the dressing ingredients in a jar, twist on the lid and shake until emulsified.

Salad

3

Pour the entire jar of dressing on the salad and toss to combine. Add the parsley and the red pepper flakes (if using) and toss again to combine.

4

Cover and refrigerate for at least 3 hours, or pour salad into a zipper lock bag and lay flat in the fridge for at least 3 hours.

5

Pour salad in a serving bowl and taste for seasoning. Add more salt, pepper, or red pepper flakes if needed.