Incredibly mild and flavorful bean salad with delicious vinegar-oil dressing and crunchy vegetables. The perfect side dish for burgers or as a TO-GO salad for summer picnics. Easy to prepare, damn tasty and healthy!
Cook Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4Servings
Calories 328kcal
Ingredients
FOR THE SALAD:
240gCannellini beans - drained and washedor a jar before draining, alternatively use other beans of your choice.
240gKidney beans - drained and washedor a jar before draining, alternatively use other beans of your choice.
240gChickpeas - drained* and washedor a jar before draining, alternatively use other beans of your choice.
110gred onion - finely choppedEquivalent to one medium sized onion
150gCucumberdiced
250gTomatoesStalk removed and diced
30mlOlive oil or another vegetable oil (e.g.linseed oil2 tbsp.for an oil-free version use vegetable broth
Place beans, cucumber, tomatoes and onion in a large salad bowl. Set aside.
240 g Cannellini beans - drained and washed, 240 g Kidney beans - drained and washed, 240 g Chickpeas - drained* and washed, 110 g red onion - finely chopped, 150 g Cucumber, 250 g Tomatoes
Dressing mix olive oil, balsamic vinegar, maple syrup, rosemary, sea salt and pepper. Taste.
30 ml Olive oil or another vegetable oil (e.g.linseed oil2 tbsp., 30 ml Balsamic vinegar, 15 ml maple syrup, 5 g dried rosemary, A good pinch of pepper, A good pinch of sea salt
Pour dressing over salad, add parsley to taste and stir well once with salad servers until everything is combined.
Fresh parsley greens to taste, Burger, Sourdough bread, Spelt roll
Keeps up to 5 days in the refrigerator, best in the first 2-3 days.