Marinated Italian Bean Salad
Calories:
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Equipment
- Large Bowl
- Medium Chopping Board and Chef Knife
Ingredients
For the Salad
- 1 can kidney beans drained and rinsed
- 1 can chickpeas or cannellini beans drained and rinsed
- 1 can cut green beans drained
- 1 can yellow wax beans drained
- ½ cup finely chopped red onion
- ½ cup finely chopped celery
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh basil optional
For the Oil-Free Red Wine Vinegar Dressing
- ¼ cup red wine vinegar
- 2 tablespoons white balsamic vinegar or fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons agave optional or to taste
- 1 teaspoon dried Greek or Italian oregano
- 1 teaspoon onion granules or powder
- ½ teaspoon dried marjoram optional
- ½ teaspoon garlic granules
- ¼ teaspoon black pepper
- ¼ teaspoon salt or 1 teaspoon white miso optional or to taste
- 2 tablespoons water or aquafaba from the chickpea can as needed
Instructions
- Drain and rinse the kidney beans and chickpeas or cannellini beans. Drain the green beans and yellow wax beans.
- Add all of the beans to a large mixing bowl.
- Add the chopped red onion, celery, parsley, and basil, if using.
- In a small bowl or jar, whisk together the red wine vinegar, white balsamic vinegar or lemon juice, Dijon mustard, agave if using, garlic, oregano, marjoram, onion powder, black pepper, and salt or miso.
- Add 1 to 2 tablespoons of water or aquafaba to slightly soften the dressing and help it coat the beans.
- Pour the dressing over the bean mixture and gently toss until everything is well coated.
- Cover and refrigerate for at least 4 hours, stirring once or twice if you remember.
- Taste before serving and adjust with more vinegar, black pepper, parsley, or a small pinch of salt if needed.
- Serve chilled or at room temperature.
Notes
If you want a more classic flavor, use chickpeas as the fourth bean.
If you want a more Italian flavor, use cannellini beans or borlotti beans.
If raw red onion feels too sharp, soak the chopped onion in cold water for 10 minutes, then drain before adding it to the salad.
If you want the dressing to cling more, mash 2 tablespoons of the chickpeas or cannellini beans into the dressing before tossing. This creates a slightly creamier oil-free dressing without changing the classic flavor.
