Italian Bean Salad (Printable version)
Colorful mix of tender beans and crisp vegetables in a zesty Italian vinaigrette, ready in minutes.
# What you need:
→ Beans
01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
→ Vegetables
04 - 1 small red onion, finely chopped
05 - 1 red bell pepper, diced
06 - 1 yellow bell pepper, diced
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cucumber, diced
09 - 1/4 cup fresh parsley, chopped
→ Italian Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tbsp fresh lemon juice
13 - 1 clove garlic, minced
14 - 1 tsp dried oregano
15 - 1/2 tsp kosher salt
16 - 1/4 tsp freshly ground black pepper
# How To:
01 - In a large mixing bowl, combine the drained and rinsed cannellini beans, kidney beans, and garbanzo beans.
02 - Add the finely chopped red onion, diced red and yellow bell peppers, halved cherry tomatoes, diced cucumber, and chopped fresh parsley to the bowl with the beans.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until well blended.
04 - Pour the dressing over the bean and vegetable mixture. Gently toss until all ingredients are evenly coated.
05 - Taste and adjust seasoning as desired. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
# Expert Advice:
01 -
- Zero cooking means you can throw it together when the heat index makes you want to abandon your kitchen entirely.
- The three bean combo gives every bite a slightly different texture so nothing feels monotonous.
- It tastes even better the next day, which means lunch is already handled.
02 -
- Rinsing canned beans until the water runs completely clear removes the starchy liquid that otherwise makes the dressing murky and dull.
- The salad genuinely improves after sitting overnight because the beans act like sponges and soak up the vinaigrette in a way that instant serving cannot replicate.
03 -
- Make the dressing directly in a mason jar, screw the lid on tight, shake until blended, and store any extra in the fridge for up to a week.
- Letting the salad sit at room temperature for ten minutes before serving takes the chill off and lets the flavors open up dramatically.