Easy Mixed Bean Salad
This delicious mixed bean salad combines fresh green beans, cucumber, and celery with chickpeas and red kidney beans tossed together with the simplest Dijon vinaigrette!
Servings: 8
Ingredients
For the bean salad
- 1 15-ounce can red kidney beans drained and rinsed
- 1 15-ounce can chickpeas drained and rinsed
- 1 pound green beans cut into 1-inch pieces
- 1/2 cup thinly sliced red onion
- 2 ribs celery chopped
- 1 medium English cucumber seeded and chopped
For the vinaigrette
- 3 tablespoons lemon juice
- 5 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon honey
- 1 clove garlic paste
- 2 teaspoons Dijon mustard
- 1/4 cup minced flat leaf Italian parsley
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Instructions
- Bring a pot of salted water (2 tablespoons per gallon) to boil and add the cut green beans. Cook until bright green but still crunchy (about 3 minutes). Shock the beans in ice water or run under cold water to stop the cooking process.
- Place the green beans into a large bowl with the the cucumber, onions, beans, and celery.
- Whisk together the vinaigrette ingredients. Taste test and adjust salt and pepper if required.
- Pour the vinaigrette onto the salad and mix well. The salad is best chilled in the fridge overnight but can be eaten right away. Enjoy!
Notes
- Any type of beans can be used.
- It's best to refrigerate overnight so that the flavors meld together and become more intense.
- Leftovers can be saved in the fridge for up to 3 days.
Nutrition
Calories: 205kcal | Carbohydrates: 34.6g | Protein: 8.2g | Fat: 4.8g | Saturated Fat: 0.7g | Sodium: 830mg | Potassium: 391mg | Fiber: 8.2g | Sugar: 12.2g | Iron: 3mg
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