Crazy Good Bean Salad

This salad is crazy. A crazy bunch of ingredients that seem random but when tossed together just work – and work so good it’s crazy! You can add a cooked grain like quinoa, farro, rice or even pasta. I love it alone as a simple side dish to chicken, fish or tofu. It’s gets better the longer it sits so try to make a few hours or even a day ahead of time.

Crazy Good Bean Salad

This bean salad is great alone or as a simple side dish to chicken, fish or tofu.

No ratings yet

Print Recipe Pin Recipe

Course Appetizer, Main Course, Salad, Side Dish, Snack

Cuisine American, Mediterranean

Servings 8

Diet Vegetarian

Ingredients

  

1x2x3x

For the Dressing:

• 3 Tbsp extra virgin olive oil
• 3 Tbsp canola oil
• 3 Tbsp balsamic vinegar
• 2 tsp honey
• ¾ tsp kosher salt
• ¼ tsp red pepper flakes
• 1 tsp Dijon mustard
• 1 clove garlic minced

For the Salad:

• 1 can 15 oz black beans (rinsed and drained)
• 1 can 15 oz chickpeas beans (rinsed and drained)
• 1 cup fresh/frozen corn kernels
• 1 cup diced green bell pepper
• 1 cup chopped celery
• ¼ red onion finely chopped
• 2 Tbs chopped fresh parsley or basil or both!

Instructions

 

• In the bottom of a large bowl, combine dressing ingredients and whisk well.
• Add remaining ingredients, toss and serve chilled or at room temperature.
• Store in the refrigerator for up to 5 days.

Nutrition

Serving: 0.75cupCalories: 209kcalCarbohydrates: 21gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 311mgFiber: 6g

Keyword bean salad

Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!