This is an outstanding salad to serve at barbeques and picnics! Easy to prepare, fresh, and not full of mayonnaise. It literally goes together in a matter of minutes. The many different beans used make for a colorful and healthy salad. Use fresh herbs out of your garden.
No fresh herbs? You can add dried parsley, basil, and fresh red onion.
Bean Salad with Fresh Herbs
1 15 oz. can each:
Black beans
Great northern beans
Dark red kidney beans
Light red kidney beans
White kidney beans or Cannelli beans
½ cup parsley, finely chopped
½ cup fresh basil leaves, rolled tight and thinly sliced
3 tablespoons fresh chives, minced
2 tablespoons olive oil
½ teaspoon granulated garlic powder
¼ teaspoon granulated onion powder
½ teaspoon kosher salt, or a couple of pinches of table salt
½ teaspoon ground black pepper
2 tablespoons red wine vinegar or cider vinegar
1) Drain all canned beans into a large colander and rinse. Drain thoroughly. Add parsley, basil, and chives.
2) Drizzle with olive oil and gently mix until beans are coated. Sprinkle beans with garlic and onion powder, salt and pepper. Mix gently. Add vinegar and gently mix. Refrigerate until ready to serve. Store leftovers in the refrigerator.
Makes about 10 one half cup servings.
**The reason for adding the oil first and coating, is that it will make the seasonings all cling to the ingredients in the salad before adding vinegar.
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