MIxed Bean Salad with Balsamic Dressing
Bursting with colors and flavors, this nutritious salad is made from a medley of beans. Slices of toasted or grilled bread rubbed with garlic and drizzled with olive oil can be served on the side. Serve this salad at room temperature or chilled.
You can also substitute any variety of canned beans you choose for the three listed, just make sure you rinse and drain them VERY well before continuing.
- 6
Ingredients
- 1/2 cup dried black beans
- 1/2 cup dried black-eyed peas
- 1/2 cup dried adzuki beans
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 lb green beans, trimmed and cut into 1-inch lengths
- 1 small red onion, chopped
- 3 tablespoons chopped fresh flat-leaf parsley
Preparation
Step 1
If using dried beans, pick over them and discard any damaged beans or stones. Rinse the dried beans separately. Place the beans in separate bowls, add plenty of water to cover, and soak for about 3 hours.
Drain the beans and place in separate saucepans with water and cover by 2 inches. Bring to a boil, reduce the heat to low, and simmer, uncovered, until the skins begin to crack and the beans are tender, about 1 hour for the black beans, 45 minutes for the black-eyed peas, and 30 minutes for the adzuki beans. Drain and combine in a large bowl. If using canned beans, drain and rinse well all beans and combine in large bowl.
Meanwhile, in a small bowl, whisk together the vinegar, mustard, olive oil and salt and pepper to taste. Add the warm beans, toss well and let cool.
Bring a saucepan three-fourths full of water to a boil. Add salt and the green beans and boil until tender, 4-5 minutes. Drain and let cool.
Add the green beans, onion, and parsley to the cooled mixed beans. Toss well and serve at room temperature or chilled.