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Easy Bean Salad with Light Vinaigrette

Published: October 26, 2015 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Serves Serves 6-8
Easy Bean Salad with Light Vinaigrette
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Average Rating: 4 | Rated By: 1 users

Bean salads are particularly popular during outdoor cooking because they will keep fresh without needing refrigeration. In this tasty salad, the beans are marinated in a light vinaigrette with celery onions and spices. The best part is you can make this salad days in advance, the flavour will only improve with each day

 

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Ingredients

  • 1 (13.5 oz) can chickpeas, drain and rinse
  • 1 (13.5 oz) can kidney beans, drain and rinse
  • 1 (13.5 oz) can black beans, drain and rinse
  • 1 (13.5 oz) can navy beans, drain and rinse
  • 3 celery stalks, diced
  • 1 red onion, chopped
  • 1 large yellow or red bell pepper cut into small bite size pieces
  • 1 garlic clove minced
  • 1 tsp. GF ground cumin
  • ½ tsp. GF caraway seeds
  • ¼ cup apple cider vinegar
  • ¼ cup extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste

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    Instructions

  • Combine beans, celery, onion and bell pepper in a large bowl
  • Whisk together garlic, cumin, caraway seeds, apple cider vinegar and olive oil and pour over the beans. Gently stir and season with salt and pepper.
  • Refrigerate overnight. Stir just before serving
  • This salad will keep up to 5 days when refrigerated

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