Cool Beans

four bean salad

beans, beans, the magical fruit

Here’s a cold bean salad that really hits the spot on a warm day, next to hot food off the grill. What’s great is that you can use four of your favorite beans. I’m a huge fan of black beans and chickpeas, so that was a no brainer. White beans, aka cannellini, are always good, and are a bit heartier than the other beans. Pinto, always amazing when mashed and refried, are pretty great here too. Plus, all the different beans, red onions and roasted red peppers give the salad a nice mix of colors.

Four Bean Salad
– 15.5 oz can of pinto beans
– 15.5 oz can of black beans
– 15.5 oz can of cannellini beans
– 19 oz can of chickpeas
– 1/3 cup of red wine vinegar
– 1/3 cup of balsamic vinegar
– 1/3 cup of olive oil
– ¾ teaspoon of sea salt
– ¼ teaspoon of pepper
– ½ cup of diced red onion
– 7 oz jar of roasted red peppers, drained & diced
– 2 scallions, diced

Rinse and drain the beans in a colander and then set them aside. In a large bowl, whisk together the red wine vinegar, balsamic vinegar, olive oil, sea salt and pepper. Add the beans, red onion, roasted red peppers and scallions and gently toss. Let the salad chill in the fridge for at least 2 hours and then mix again right before serving.

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3 Comments on “Cool Beans”

  1. billpeeler says:

    Agreed – that would be great with anything from the grill. It’s almost like a bean relish, of sorts. Grilling’s best friend. A ‘grilling besty’, if you will.

  2. I like a beany salad. This looks good. NIce and quick to make too.

  3. I like how many varieties you use and the varieties you chose to combine. Looks great!


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