Mixed Fresh and Dried 3-bean Salad in Garlic Dressing
BEAN SALAD DELICIOUSNESS
Bean salads are a ridiculously easy way to get great nutrition and flavor in easy recipes that take almost no time to cook. They are a basic preparation all over the Mediterranean, flavored differently, of course, from region to region. Look for good quality, low-sodium canned beans, preferably organic.
Ingredients
For the salad:
- 15- ounce or 400 g can kidney beans
- 15- ounce or 400 g can white beans or pinto beans
- 15- ounce frozen or green beans trimmed
- 2 scallions trimmed and sliced thinly
- 1/4 medium red onion optional
- 2 Tbsp chopped parsley
For the dressing:
- 1 clove garlic
- ½ cup white wine or apple cider vinegar
- ¼ cup extra virgin Greek olive oil
- 2 Tbsp Greek honey
- 2 tsp fresh dill chopped
- 1 Tbsp Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
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Grate the garlic on a rasp over a bowl big enough to accommodate the salad. Add the vinegar, honey, olive oil, the dill, salt and pepper and whisk to combine.
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Rinse and drain the canned beans in a colander. Steam the green beans for 5 minutes or until soft, drain and place in an ice bath immediately. Drain and add to the mixed dried beans. Mix in the scallions, onions and the parsley.
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Transfer the mixture to the bowl with the dressing and toss well by hand, until the salad is well lubricated. Season to taste with additional salt and serve, either at room temperature or chilled.
