Bean Salad Recipes You Didn't Know You needed | Summer Perfection!

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture with lower fat content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing healthy fats.

In a large bowl, combine 1/3 cup apple cider vinegar, 1/4 cup sugar, and 1/4 cup olive oil.

Season with salt and fresh cracked black pepper, then whisk until combined.

Trim the ends of 2 cups fresh green beans and cut into one-inch pieces.

Add the green beans to a bowl and set aside.

Trim and cut wax beans (or substitute with canned cannellini beans) into one-inch pieces and add to the bowl.

Boil water in a large pot, season with salt, and cook the green beans for 2-3 minutes until al dente.

Drain the beans and transfer them to an ice bath to cool.

Dice one yellow onion, two ribs of celery, and one red bell pepper, then add to the bowl with the beans.

Rinse one can of dark kidney beans and add to the bowl.

Add drained garbanzo beans to the bowl.

Shake off excess water from the cooled green beans and add to the bowl.

Finely mince 3 tablespoons of fresh parsley and add to the mixture.

Season with salt and black pepper, then pour in the vinaigrette and gently fold everything together.

For the Mediterranean bean salad, prepare a balsamic vinaigrette with shallots, fresh basil, Dijon mustard, sugar or honey, balsamic vinegar, and a blend of salad oil and extra virgin olive oil.

Slice red and orange bell peppers, zucchini, yellow squash, and red onion for grilling.

Drizzle vegetables with 1/4 cup olive oil and season with salt and black pepper.

Grill the vegetables at high heat (450-550°F) for 2 minutes per side until firm with grill marks.

Remove grilled vegetables and let cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens