I think there are probably a million bean salad recipes out there, and I’m not really sure how different this is, but I had some beans to use up and thought I would try putting a spin on an old favourite.
A few things I’ve changed:
1) the amount of oil… oh my goodness you do not need a ton of oil to enjoy this salad. It tastes pretty great with just a bit.
2) the addition of greens (you don’t need lettuce, but I thought it was a welcome change)
3) mushrooms (I love marinated mushrooms and thought this was a fun add in)
This would be a great salad to bring to a potluck picnic on a summer day.
Dressed up 3 Bean salad (serves 4 as a main or 6-8 as a side)
1 cup of green beans, ends trimmed & chopped into bite size pieces (I like them raw, but feel free to give ’em a quick steam)
1 cup of kidney beans
1 cup of pinto beans
1/3 cup of mushrooms cut into bite size pieces
1/2 a coloured pepper cut into bite size pieces
1/4 cup of red onion, roughly chopped
1 large handful of parsley, roughly chopped
Put all of this into a large mixing bowl and stir it up.
For the dressing, mix in a small bowl 2 tbsp of olive oil, 4 tbsp of apple cider vinegar, a pinch of herbamere (or sea salt) and 1/2 tsp of oregano. Pour this into the bean mixture and toss to combine. Transfer to a container and let it marinate covered in the fridge for at least a few hours before serving it up, the longer the better (1-2 days). Serve it on top of lettuce and drizzle it with a wee bit of flax oil & balsamic vinegar for a final flavour kick!
Go find a picnic basket, a checkered blanket, a few friends and enjoy this in a park =)