Cool down with this simple bean salad. Easy and quick to make, this bean salad is perfect for summer dining, or to take along to picnics or potlucks. Make the day before to allow the flavours to infuse into the beans.
Prep Time: 5 minutes • Chill Time: Overnight • Serves: 6
Ingredients
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 2 celery stalks, finely chopped
- 1/2 red onion, finely chopped
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup olive oil
- 1/4 teaspoon dry mustard powder
- 1 1/2 teaspoons salt, or to taste
- 1/4 teaspoon black pepper
Directions
1. In a large bowl, mix the beans, celery, onion, parsley and cilantro.
2. In a separate small bowl, whisk together the vinegar, sugar, olive oil, mustard powder, salt, and pepper. Add the dressing to the beans. Toss to coat.
3. Cover and refrigerate several hours or overnight, stirring occasionally.
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