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Marinated Bean Salad

Marinated Bean SaladA superb recipe for marinated bean salad with three types of beans, cherry tomatoes, red and yellow bell peppers, celery, red onion and fresh herbs, tossed in a citrus vinaigrette.

Recipe Ingredients:

1 (15-ounce) can light red kidney beans, rinsed, drained
1 (15-ounce) can black or pinto beans, rinsed, drained
1 (15-ounce) can garbanzo beans, rinsed, drained
3 cups halved cherry tomatoes
1 1/2 cups chopped red and yellow bell peppers
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup minced fresh mint or cilantro
1/4 cup minced parsley
1/4 teaspoon ground black pepper

Citrus Vinaigrette:
1/2 cup orange juice (about 1 orange)
1/3 cup grapefruit juice
2 tablespoons lemon juice
1 tablespoon canola or vegetable oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon soy sauce

Cooking Directions:

  1. For Salad: Mix all ingredients for bean salad in a large bowl.
  2. For Citrus Vinaigrette: Combine all ingredients in a blender; process until smooth. Pour over salad and toss.

Makes 6 servings (about 1 1/3 cups each).

Tip: A balsamic or red wine vinaigrette may be used in place of the citrus vinaigrette.

Recipe provided courtesy of The Bean Education & Awareness Network.