Italian Bean Salad (Printer-Friendly)
Tender beans and crisp veggies tossed in a zesty Italian herb dressing. Fresh, light, and full of flavor.
# What You'll Need:
→ Beans
01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
→ Vegetables
04 - 1 small red onion, finely chopped
05 - 1 red bell pepper, diced
06 - 1 yellow bell pepper, diced
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cucumber, diced
09 - 1/4 cup fresh parsley, chopped
→ Italian Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 tablespoon fresh lemon juice
13 - 1 clove garlic, minced
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon kosher salt
16 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Place all three varieties of drained and rinsed beans into a large mixing bowl.
02 - Add the chopped red onion, diced bell peppers, halved cherry tomatoes, diced cucumber, and chopped parsley to the bowl with the beans.
03 - In a separate small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until well emulsified.
04 - Pour the dressing over the bean and vegetable mixture. Gently toss until all ingredients are evenly coated.
05 - Taste and adjust seasoning as desired. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
# Expert Advice:
01 -
- Zero cooking required, which means your kitchen stays cool even on the hottest summer afternoon.
- The three bean combo gives you incredible texture contrast in every single bite.
- It tastes even better on day two, making it the ultimate make ahead dish for busy weeks.
02 -
- Do not skip the chilling step because the beans need time to absorb the dressing and the garlic needs time to mellow out.
- Patting the beans dry after rinsing prevents the dressing from becoming watery and sliding off.
03 -
- Make the dressing directly in a mason jar, shake it, and store any extra in the fridge for up to a week to use on greens or roasted vegetables.
- Doubling the recipe is effortless and highly recommended because someone always asks to take the leftovers home.