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Heirloom Bean & Herb Salad

This bean salad combines tender canned beans with crisp vegetables and a tangy vinaigrette, creating a dish with contrasting textures and vibrant flavors. The ingredients are mixed together and marinated to develop a bright, fresh taste with a rustic appearance that highlights the natural colors of the beans and vegetables.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups canned mixed beans rinsed and drained
  • 1 cup chopped cucumber fresh and crisp
  • 1/2 cup chopped red onion for sharpness and color
  • 1/4 cup chopped fresh herbs (parsley and basil) adds brightness
  • 3 tablespoons olive oil for the vinaigrette
  • 2 tablespoons applied vinegar (red or white wine vinegar) brightens the flavors
  • 1 clove garlic minced
  • to taste salt and pepper for seasoning

Equipment

  • Mixing bowl
  • Measuring spoons
  • Chef's knife
  • Cutting board

Method
 

  1. Gather all ingredients by your side, and chop the cucumber, red onion, and herbs into small, even pieces. This prepares the fresh components for mixing and ensures bite-sized, vibrant textures.
  2. In a large mixing bowl, add the rinsed and drained beans, herbs, cucumber, and red onion. Toss them gently to distribute ingredients evenly, creating a colorful base.
  3. In a small bowl or jar, whisk together the olive oil, vinegar, minced garlic, salt, and pepper until the dressing is well combined and slightly emulsified with a fragrant aroma.
  4. Pour the vinaigrette over the bean mixture and fold gently with a spoon or spatula, ensuring all ingredients are coated evenly and the flavors meld.
  5. Let the salad sit at room temperature for about 10 minutes to allow the flavors to develop and the textures to soften slightly while remaining crisp.
  6. Give the salad one last gentle toss, taste and adjust seasoning with salt and pepper if needed, then transfer to a serving dish. Serve immediately or chill for later.

Notes

For added flavor, include a sprinkle of feta cheese or a squeeze of lemon before serving. This salad holds up well in the fridge for up to two days, making it perfect for make-ahead meals.