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Marinated Bean Salad

simple and quick refreshing summer salad

Ingredients

  • 1/2 lb fresh beans, trimmed
  • 1 can beans of choice, drained and rinsed kidney, garbanzo, cannellini
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/4 cup scallions, white and green parts
  • 1/4 cup grape tomatoes, halved or quartered
  • 2 tbsp fresh parsley leaves, finely chopped 3-4 sprigs

Instructions

Blanch the beans

  • Bring a large pot of water to a boil. Add the trimmed beans and cook for about 3-4 minutes until they are tender-crisp. Immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.

Prepare the dressing

  • In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, salt and pepper
    3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dijon mustard, 1 clove garlic, minced, salt and pepper to taste

Combine Ingredients

  • Pat the beans dry if necessary, cut into bite size 1" pieces. In a large bowl, combine the blanched beans, drained and rinsed canned beans, scallions, and grape tomatoes. Pour the dressing over the mixture and toss to coat. Let the salad sit for at least 15 minutes to allow the flavors to meld.
    1/2 lb fresh beans, trimmed, 1 can beans of choice, drained and rinsed, 1/4 cup scallions, white and green parts, 1/4 cup grape tomatoes, halved or quartered

Serve

  • Mix in parsley when ready to serve. Enjoy!
    2 tbsp fresh parsley leaves, finely chopped