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
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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