Summer Bean Salad
Red kidney beans, garbanzo beans, vegetables, and apple come together with the perfect, tangy dressing to create our go-to summer potluck salad.
Ingredients
- 1 15-oz can red kidney beans
- 1 15-oz can garbanzo beans
- ½ cup radishes chopped
- ½ cup carrots peeled & chopped
- ½ cup celery chopped
- ¼ cup pomegranate seeds (optional)
- ¼ cup red onions chopped (optional)
- ¼ cup green onions chopped (optional)
- ½ cup apple chopped, any variety
- ¼ cup cilantro chopped
Dressing
- 2 tsp Dijon mustard
- 2 tsp honey (optional)
- ½ tsp freshly ground black pepper
- 3 tbsp olive oil extra virgin
- 2 tbsp lemon juice
- 1 tsp crushed red pepper
- zest of one lemon
- salt to taste
Instructions
- Rinse the canned red kidney and garbanzo beans under running water, drain and place them in a large mixing bowl.
- Prepare the dressing by whisking all the ingredients together until smooth. Set it aside.
- Add all the chopped vegetables, including the cilantro, to the beans.
- Pour the dressing over the salad and gently toss it. Keep the salad in the refrigerator for at least one hour to allow the ingredients to absorb the dressing. Serve cold or at room temperature.