This is from Clean Food Crush and although it makes a ton I have enjoyed every tangy bite. My family won't touch it but it is so easy and super flavorful. Packed with fiber and protein!
Ingredients
- 15 oz. red kidney beans, rinsed and drained
- 15 oz. cannellini beans, rinsed and drained
- 15 oz. chickpeas, rinsed and drained
- 1 lb. fresh green beans (I used 1 can)
- 1 lb. fresh golden wax beans (or use 1,15 oz. can)
- 1 large red onion, finely sliced
- 3 Tbsps capers
- 1/3 cup fresh Italian parsley leaves, chopped (just used dried)
Dressing:
- 4 Tbsps extra virgin olive oil
- 4 Tbsps apple cider vinegar
- 2 Tbsps raw honey, or pure maple syrup
- 1 Tbsp Dijon mustard
- 3 cloves fresh garlic, minced
- 1 tsp dried oregano (I did use some fresh from the yard)
- 1/4 tsp white pepper
- 1/2 tsp sea salt, or more to taste
Instructions
- Rinse the green and golden wax beans and trim off the ends, then cut them into about 1-1/2-inch pieces.
- In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
- Place your trimmed beans into basket, cover and cook until just tender crisp about 3-4 minutes. Allow to cool completely, or cool quickly in an ice bath immediately after steaming.
- While the beans are steaming, gather all your dressing ingredients into a small glass bowl, then whisk briskly until all dressing ingredients are well combined.
- Place all the prepared beans, onions, capers, into a large salad or serving bowl.
- Drizzle your dressing on top and gently toss to coat well.
- Garnish with fresh chopped Italian parsley.
- Cover your bowl with a lid or plastic wrap, then refrigerate to enhance the flavors for at least 4 hours or overnight. If possible, toss your salad several times during the chilling process to keep everything coated with the dressing.
- Prior to serving, taste test, then adjust your seasonings if desired.
- Serve this salad cold.
- Stays good in the fridge for up to four days.
via https://cleanfoodcrush.com/healthy-homemade-five-bean-salad/
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