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.
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
-
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.
-
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.
-
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.