Friday, March 05, 2010

Three Bean Salad

Beans, beans, beans! I love beans. Especially beans tossed together in a slightly sweet, slightly acidic, slightly spicy marinated sauce. This is my official go to recipe for bean salad. It goes well with everything and is completely nutritious.

And you can make lots of substitutions successfully. I've used different beans, oils, onions, and vinegars based on what I had in the house. Apple cider vinegar is a really nice substitute, for example. The only thing you can't do well is use French-cut green beans. I've bought the wrong kind of green beans a few times.

This salad can been eaten right away, because we have, but it always tastes better when it has a chance to sit and the flavours meld. Marinating at least overnight is best.


1 can kidney beans
1 can chick peas
1 can green beans
1/3 cup olive oil
1/3 balsamic vinegar
1 small red onion
1/4 red pepper, diced
1 celery stick, diced
1 garlic clove, chopped
1 tsp oregano
1 tsp basil
1-2 tbsp sugar
1-2 shakes red pepper flakes

  1. Add all ingredients to a large bowl with a lid.
  2. Stir with a big spoon.
  3. Refrigerate for the day, or overnight for best results.

Inspiration: An internet search, but I don't remember where

1 comment:

Columbia Thorndale said...

Jen said this is the best bean salad ever so now I want to try and make it. I love bean salad!!!!