Oh my goodness, have I got a treat for you today! Let me introduce you to my absolute favorite go-to recipe: **Mixed Bean Salad**. This delightful dish has not only stolen my heart but also wins over everyone who has the pleasure of sharing a meal with me. Picture this: a colorful mix of beans, crisp vegetables, and a tangy dressing that dances on your taste buds – honestly, it’s a party for your palate!
What I love most about this salad is its versatility. Whether I’m whipping it up for a summer BBQ, a cozy dinner, or meal prepping for the week, it never fails to impress. Plus, it reminds me of those lazy afternoons spent with friends, just catching up over delicious food and laughter shared. It’s the kind of recipe that not only nourishes your body but also fills your soul with joy.
What’s in Mixed Bean Salad?
Let’s break down these lovely ingredients. Each one plays an important role in bringing flavor and texture to the party!
Kidney Beans: These robust beans are the stars of the show. I usually opt for low-sodium canned ones because they save time and are a great source of protein.
Pinto Beans: Adding creamy texture and a subtle flavor, pinto beans blend perfectly into our salad symphony. Also canned and rinsed for convenience, of course!
White Beans (Cannellini or Navy): These elegant little guys add a tender bite and a bit of earthiness to the mix. They’re full of nutrients, making our salad wholesome!
Cucumber: Cool, crisp, and refreshing, diced cucumber brings that lovely crunch. Whether you use English or regular cucumbers, both work well here.
Red Onion: Oh, the flavor kick! Finely chopped red onion adds a punch. I like to soak them briefly in cold water to mellow the taste before adding.
Sun-dried Tomatoes: These gems offer a burst of umami sweetness that elevates the salad. I prefer the oil-packed ones for extra flavor!
Fresh Parsley & Basil: Herbs are a must for brightness! Fresh parsley brings a hint of peppery notes while basil adds a fragrant touch that compliments everything perfectly.
Olive Oil: A good quality olive oil is essential for an amazing dressing. I raid my pantry for a bottle that screams “quality” to me!
Balsamic Vinegar: This thick, sweet vinegar gives our dressing depth and a little zing. It’s one of my guilty pleasures!
Garlic: Just a clove of minced garlic adds that aromatic flair that makes everything better!
Lemon Juice: Fresh juice is a game changer here. It brightens the salad and brings all the flavors together in harmony.
Salt and Pepper: A pinch here and a sprinkle there makes all the difference, am I right?
Is Mixed Bean Salad Good for You?
Absolutely! This salad is not just delicious; it’s also packed with health benefits!
Kidney beans, pinto beans, and white beans are all excellent sources of plant-based protein and fiber, which keep you feeling full and satisfied. The combination of these beans can help lower cholesterol levels and support heart health.
The cucumber keeps you hydrated, while red onion may support immune health and offer anti-inflammatory properties. Add sun-dried tomatoes into the mix, and you’re bringing extra antioxidants to the table!
And let’s not forget about those fresh herbs! Parsley is great for digestion, while basil has anti-inflammatory benefits.
So, we have a medley of flavors, textures, and health perks. What’s not to love?
Ingredients
– 1 cup canned kidney beans, drained and rinsed
– 1 cup canned pinto beans, drained and rinsed
– 1 cup canned white beans (cannellini or navy), drained and rinsed
– 1 cup cucumber, diced
– 1/2 cup red onion, finely chopped
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 clove garlic, minced
– Juice of 1 lemon
– Salt and pepper to taste
*Serves 4-6 people*
How to Make Mixed Bean Salad?
It’s super simple! Let’s get to it:
1. Grab a large mixing bowl and toss in those kidney beans, pinto beans, and white beans. Look at that colorful bean party!
2. Next, add the diced cucumber, finely chopped red onion, sun-dried tomatoes, parsley, and basil into the mix. It’s like throwing a vegetable confetti celebration!
3. Now, in a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, lemon juice, salt, and pepper. This dressing is going to be your best friend. Trust me!
4. Pour that lovely dressing over the bean and veggie mixture, and gently toss everything together until all the ingredients are nicely coated.
5. Let the salad sit for at least 15 minutes at room temperature. This time allows all those vibrant flavors to meld together beautifully – patience pays off!
6. Finally, serve it chilled or at room temperature, garnish with a few extra herbs if you like, and enjoy every flavorful bite!
Sprucing Up Your Salad Game!
Here’s where you can get a little adventurous! Feel free to swap in your favorite beans or vegetables based on what you have on hand. Avocados, bell peppers, or carrots would be fantastic additions!
If you’re looking to give your salad a kick, try adding a dash of crushed red pepper or a sprinkle of feta cheese for a salty twist. And for the dressing, I sometimes like to add a teaspoon of honey or maple syrup for a sweeter flavor.
You can make this salad ahead of time—it keeps well in the fridge for a couple of days. Just remember to give it a little toss before serving!
Let me know how your Mixed Bean Salad turns out! I can’t wait to hear your thoughts and any creative twists you add. Happy cooking!
