Colourful, fresh and easy, this 5 bean salad works as a starter, a side or a summery light supper, piled on top of grilled bread. It also travels really well so you can bring it along to your next potluck, picnic, or cook-out and watch it be a hit every time.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Servings: 6
Ingredients
1/2poundgreen beanstrimmed and halved (about 1 1/4 cup once cut)
Kosher salt
114-ouncecan cannellini beans,drained and rinsed
114-ouncecan dark red kidney beans, drained and rinsed
114-ouncecan chickpeas, drained and rinsed
114-ouncecan black beans,drained and rinsed
1bell pepper (any colour you like)diced
1bunch scallions (green onions)thinly sliced
freshly ground pepperto taste
For the dressing
1/3cupfresh orange juice(from about 1 small orange)
2 tablespoonslime juice (from about 1 lime)
2tablespoonsred wine vinegar or any light-coloured vinegar of your choice
1fat garlic clovepeeled and grated (or minced)
1tablespoondijon mustard
2tablespoonshoney or maple syrup
4tablespoonschopped fresh herbs such as dill, parsley, and cilantro
1/4cupolive oil
1teaspoon salt
1/4teaspoon freshly ground pepper
Instructions
Add 6 cups of water to a medium pot and bring to a boil over medium-high heat. Add in a generous pinch of salt and the fresh green beans and cook until the beans are just tender, about 5 to 7 minutes. While the beans are cooking prepare a bowl with ice and cold water. Use a slotted spoon to scoop out the beans and place in ice water to halt the cooking process. Let sit in the ice water for 2 minutes, then drain and set aside.
Combine cannellini beans, red beans, chickpeas, black beans, cooked green beans, bell pepper and green onions in a large bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently.
Combine all of the dressing ingredients in a measuring jar or bowl and whisk until emulsified. Drizzle the dressing over the beans and toss gently to combine. Taste and add more salt and pepper, if needed.
Notes
TIPS:
Rinse the beans well. Canned beans are typically stored in a salty liquid. Rinse them well under cold water to get rid of the excess sodium and starch.
Drain and dry the beans well. Much like lettuce leaves, beans must be drained and dried extremely well so they don't dilute the dressing. You can even do this the day before and keep the beans refrigerated in a bowl with a tea bowl underneath. The tea towel will soak up all the excess moisture overnight and they will be ready to be dressed the next day.
Chill the dressed beans. Not essential, but chilling the beans for at least an hour allows the beans to marinate and soak up more of the dressing.
Add more crunch to the bean salad. For even more texture and crunch you can add cucumbers, radish, fennel, celery, carrots and jicama.
MAKE AHEAD AND STORING:The salad keeps well, even completely dressed, for up to 4 hours at room temperature. To make it further ahead, prep the salad and dressing and store in the refrigerator separately. The undressed salad will keep fresh in an airtight container for 2 days. Dress before serving.Leftovers: Store leftovers in an airtight container and refrigerate for 3-4 days.