Bean Salad Recipe
Bean salad has its roots in American picnic culture, particularly during the mid-20th century when potluck gatherings became popular. It’s believed that the recipe gained traction due to its simplicity, portability, and ability to stay fresh without refrigeration for extended periods.
Equipment
- Large mixing bowl
- Small bowl (for the dressing)
- Whisk or fork
- Measuring cups and spoons
- Cutting boardKnife
Ingredients
For the Salad:
- 1 cup of cooked kidney beans
- 1 cup of cooked black beans
- 1 cup of cooked chickpeas (garbanzo beans)
- ½ cup of chopped red bell pepper
- ½ cup of chopped cucumber
- ½ cup of chopped red onion
- ¼ cup of chopped fresh parsley
For the Dressing:
- 3 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of lemon juice
- 1 teaspoon of Dijon mustard
- 1 teaspoon of honey (optional)
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- ½ teaspoon of garlic powder
Instructions
- Prepare the BeansIf using canned beans, drain and rinse them under cold water to remove excess sodium. If you’re cooking beans from scratch, ensure they’re cooked until tender but not mushy. Let them cool before using.
- Chop the VegetablesDice the red bell pepper, cucumber, and red onion into small, bite-sized pieces. Chop the parsley finely. Place all the chopped vegetables in a large mixing bowl.
- Make the DressingIn a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, salt, black pepper, and garlic powder until emulsified.
- Combine EverythingAdd the beans to the large bowl with the chopped vegetables. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Chill and ServeCover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.