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The Best Bean Salad

Michelle Lehman

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

  1. *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.)