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Summer Bean Salad

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We should also call this salad our potluck salad as it has been a great success at all the potlucks we’ve taken this to. The salad is easy to put together since it mainly uses pantry staples. It is also versatile since you can substitute any of the vegetables in the recipe with what you have on hand or with what you prefer. So, what’s a better way to clean up your refrigerator?

We must admit that making this salad has a meditative effect on us. You may wonder why. Here is the secret – chopping fresh vegetables. As you know, Sujata is obsessed with chopping vegetables in precisely the same shape. As she gets in the rhythm of cutting vegetables, she transpires herself to a meditative state. We know it’s weird but hey, it works for us. You can also use pre-cut vegetables (no one will ever know!).

The crunchy-tangy salad not only pleases your palate but is also a visual experience. To us, colorful beans and vegetables are like jewels packed with nutrients. The salad is a perfect balance of protein and fiber and the sweetness added by the apple is refreshing.

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.
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Course Side Dish
Servings 4 people
Total Time 1 hour 35 minutes

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.

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