Summer Bean Salad
This easy bean salad recipe is the most delicious and simple salad to hit your plate. It’s a knock-out summer side dish that’s super versatile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 to 8 as a side 1x
- Category: Side Dish
- Method: Mixed
- Cuisine: American
Ingredients
Scale
For the salad
- 15-ounce can garbanzo beans (or 1 1/2 cups chickpeas cooked in a pressure cooker)
- 15-ounce can cannellini beans
- 15-ounce can red kidney beans
- 4 green onions (scallions)
- 1 large or 2 small stalks celery
- 1 tablespoon chopped fresh chives, plus additional for garnish
- 3/4 cup feta cheese crumbles, plus additional for garnish
- Black pepper
For the dressing
- 2 tablespoons cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons all-natural ketchup
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 6 tablespoons olive oil
Instructions
- Drain and rinse the beans.
- Thinly slice the celery. Thinly slice the green onions (scallions). Finely chop the chives.
- Whisk together the cider vinegar, lemon juice, ketchup, tomato paste, and salt. Then gradually whisk in the olive oil about 1 tablespoon at a time, until emulsified and creamy.
- In a large serving dish, mix together the beans, celery, scallions, chives, dressing, feta crumbles, and fresh ground black pepper. If desired, top with additional feta crumbles and chopped chives as a garnish. Serve immediately or refrigerate until serving. It tastes even better 1 to 2 days later, so it’s great for making in advance!
Find it online: https://www.acouplecooks.com/summer-bean-salad/
