Description
A vibrant and refreshing Classic Bean Salad featuring a medley of beans tossed with a tangy apple cider vinegar and Dijon mustard dressing, enhanced by fresh shallots, celery, and herbs. Perfect as a healthy side dish or a light meal.
Ingredients
Scale
For the Dressing
- 2 small shallots (or 1 large shallot), peeled
- 3 tablespoons apple cider vinegar, plus more to taste
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil, plus more to taste
For the Salad
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1/2 cup thinly sliced celery
- 1 cup mixed coarsely chopped fresh parsley and celery leaves
Instructions
- Prepare Shallots: Mince one shallot and place it into a large bowl. Thinly slice the remaining shallot and set it aside for later use.
- Make the Dressing: To the bowl with the minced shallot, add 3 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, and a pinch of salt and freshly ground black pepper. Whisk these ingredients together to combine thoroughly.
- Incorporate Olive Oil: Slowly whisk in 1/2 cup of extra-virgin olive oil into the vinegar mixture until the dressing emulsifies. Taste the dressing and season with additional salt and pepper as desired.
- Combine Salad Ingredients: Add the drained and rinsed chickpeas, cannellini beans, and red kidney beans to the bowl. Also, add the thinly sliced celery, chopped parsley and celery leaves, and the sliced shallots you set aside earlier.
- Toss and Adjust Seasoning: Toss all the ingredients gently but thoroughly until everything is evenly coated with the dressing. Taste the salad and adjust seasoning by adding more salt or vinegar to your liking.
- Finish and Serve: Drizzle additional olive oil over the top if desired and sprinkle more freshly ground black pepper. Serve the salad immediately or refrigerate to let the flavors meld before serving.
Notes
- For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.
- Use fresh herbs like parsley and celery leaves for a bright, fresh taste.
- Adjust the amount of vinegar and olive oil to suit your taste preferences.
- This salad can be served as a side dish or a light, protein-rich main course.
- Ensure all canned beans are well rinsed to reduce sodium content.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: bean salad, classic bean salad, healthy salad, vegetarian salad, no-cook salad, chickpea salad, kidney bean salad, easy salad recipe
