The Best Bean Salad
Introduction
This is Mama Miche, and today in my magic kitchen: The Best Bean Salad
Summer is back, and you know what that means! Pool parties are back! You might be asking yourself, "What are the best sides to bring to a pool party?" In my never humble opinion, a tasty salad that goes with any main is the perfect thing to bring. If it's already hot out there, you don't wanna spend a lot of time in the kitchen and you don't want to turn the oven or even stove top on. How about canned beans, a couple of cut raw veggies and an easy homemade dressing? Quick and easy like you were back in the day. No judgment. I jest bestie!
Laugh, enjoy life, and let MMMK make your kitchen magic! Let's eat!
Tools
Can opener
Large chef knife
Cutting board or mat
Measuring spoon & cups
Large mixing/serving bowl
Large spoon
Ingredients
Makes 12 servings
SALAD:
1 (15-ounce) can kidney beans
1 (15-ounce) can garbanzo beans/ chickpeas (note 1)
1 (15-ounce) can black beans
1 (15-ounce) can white cannelloni beans great northern beans
½ red onion diced small
4 stalks celery diced small
1 bell pepper diced small
¼ cup fresh parsley chopped
DRESSING:
¼ cup red wine vinegar
½ cup olive oil
2 teaspoons Twice Stolen Spice™
1 tablespoon honey
1 clove garlic minced or crushed
Directions
Prep Time: 15 minutes Cook Time: 0 minutes
Prep
Open cans of beans
Drain and rinse beans
Dice all the vegetables
Combine all the beans and diced fresh vegetables in a large bowl
Make dressing
Pour dressing over the rest of the ingredients and stir well
Refrigerate for at least 1 hour, but best overnight
Notes
*roast a second can of chickpeas to put on top for crunch (Use olive oil & dash or two of Twice Stolen Spice™Preheat oven to 400° and roast for 30 minutes shaking once after 15 minutes.)
