Description
This salad is a combination of three types of beans—green beans, kidney beans, and cannellini beans—dressed in a tangy vinaigrette. The dish is simple, versatile, and packed with protein and fiber, making it a healthy and delicious choice for any occasion.
Ingredients
For the Salad
- Green Beans (150g, trimmed): Adds a crisp and fresh texture.
- Kidney Beans (200g, canned, rinsed, and drained): Provides a hearty and rich flavor.
- Cannellini Beans (200g, canned, rinsed, and drained): Creamy and mild in taste.
- Red Onion (1 small, finely sliced): Adds a touch of sharpness.
- Cherry Tomatoes (100g, halved): Optional, for added sweetness and color.
For the Dressing
- Olive Oil (3 tbsp): Forms the base of the dressing.
- Red Wine Vinegar (2 tbsp): Adds tanginess to balance the beans.
- Dijon Mustard (1 tsp): Enhances the dressing with a mild kick.
- Honey (1 tsp): Balances the acidity with a touch of sweetness.
- Salt and Black Pepper (to taste): For seasoning.
- Fresh Parsley (1 tbsp, chopped): Optional, for garnish and freshness.
Instructions
Step 1: Blanch the green beans
Bring a saucepan of salted water to a boil. Add the green beans and blanch for 2-3 minutes until tender but still crisp. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: Prepare the dressing
In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Step 3: Assemble the salad
In a large bowl, combine the blanched green beans, kidney beans, cannellini beans, red onion, and cherry tomatoes (if using).
Step 4: Toss with the dressing
Pour the dressing over the bean mixture and toss gently to ensure all the ingredients are evenly coated.
Step 5: Garnish and serve
Transfer the salad to a serving dish and garnish with fresh parsley if desired. Serve chilled or at room temperature.