MULTI-BEAN SALAD

We all have a can a beans on hand in the pantry to make that weeknight chili recipe, but this particular night I felt like doing something else with that same old can of beans. I made this tangy bean salad earlier in the day and left it in the fridge so it can sit in the vinaigrette until I was ready to eat it. Needless to say, the flavour got only better as it sat! I served this with a nice simple egg frittata. You could easily pair this with grilled fish or chicken or serve this with a delicious panini sandwich. Open your next can of mixed beans and make them into this salad.

Serves 4

Ingredients:

  • 1 can of mixed beans (28 oz.), drained and rinsed
  • 1 small onion, minced
  • 2 tomatoes, diced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • juice of one lemon
  • garlic cloves, grated
  • 1 tsp dried oregano
  • coarse salt
  • freshly cracked black pepper
  • 1/2 cup chopped fresh parsley
In a bowl, combine the drained beans, minced onion, tomatoes; then add in the rest of the ingredients. Gently mix it altogether. Cover with saran wrap and place in the fridge for a good 30 minutes or until ready to serve.

Serving suggestion: Slice some tomatoes, place them on a plate, then pour on the bean salad and drizzle with a little bit of olive oil.

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