This Summer Bean Salad is a refreshing and nutritious dish, perfect for warm weather gatherings or light lunches. Packed with vibrant colors and fresh flavors, this salad combines crisp green beans, tender kidney and garbanzo beans, and sweet corn with a zesty lemon vinaigrette. It’s a great make-ahead dish that only gets better as the flavors meld together. Not only is it quick and easy to prepare, but it’s also loaded with fiber and protein, making it a healthy option for any occasion.
Ingredients:
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned garbanzo beans, drained and rinsed
- 1 cup canned corn, drained
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Blanch the green beans: Bring a pot of salted water to a boil and cook the green beans for 2-3 minutes, until they are tender-crisp. Drain and immediately transfer them to an ice bath to cool, then drain again and set aside.
- Combine beans and vegetables: In a large bowl, combine the blanched green beans, kidney beans, garbanzo beans, corn, red onion, and parsley.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper.
- Toss the salad: Pour the dressing over the bean mixture and toss until everything is well coated.
- Chill and serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Enjoy this light and refreshing Summer Bean Salad on its own or as a side to your favorite grilled dishes!
