Quick and Easy Bean Salad
This bean salad is ready in mere minutes so it’s perfect for those occasions when you have no time to cook. Not only that, but it also happens to be a simple and tasty way to add more beans to your diet!
Cooking is definitely one of those things that we often find we don’t have enough time for… or at least not as much as we’d like. Well, that don’t mean that we can’t eat good stuff, does it?
Take this beautiful bean salad for instance… you can whip this thing up in just about as much time as it will take you to crack open 3 cans of beans.
Of course, if you had plenty of time on your hands, you could go through the trouble of soaking and cooking your own beans, but then you’d totally lose the “quick and easy” side of things! Besides, I think that canned beans, especially if you choose good quality, organic beans, can be just as good as home cooked.
For this particular bean salad, I decided to go with a combination of Kidney Beans, Lima Beans and Chickpeas, but you don’t even have to use that same trio… feel free to substitute your favorites, or to change things up a bit just for fun!
Once your beans have been dealt with — be sure to rinse and drain them well — it’s only a matter of chopping up few things, namely a small onion, a clove of garlic, a handful of parsley and a handful of mint, then grating about a cup’s worth of red cabbage.
Then, simply throw all of that, along with a generous drizzle of olive oil, a couple of tablespoons of lime juice, some salt and pepper into a large mixing bowl…
All that’s left to do then is give all the ingredients a good toss and ideally, send your salad to the fridge for a couple of hours to give all those lovely flavors a chance to fully develop, get better acquainted and make friends with one another!
Should you be lucky enough to generate leftovers, they will keep well for up to 4-5 days in the fridge.
Quick and Easy Bean Salad
- 1 19 oz can kidney beans, rinsed and drained
- 1 19 oz can can chickpeas, rinsed and drained
- 1 19 oz can can navy beans, rinsed and drained
- 1 small onion, minced
- 1 clove garlic, minced
- 1 cup grated red cabbage
- 2-3 tbsp fresh parsley, chopped
- 2-3 tbsp fresh mint, chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp lime juice
- 1 tbsp salt
- 1 tsp black pepper
- Place all the ingredients in a large mixing bowl and toss to combine.
- Cover and refrigerate for 2 to 3 hours before serving, to allow for flavors to meld.
- Keep leftovers in the refrigerator for up to 4-5 days.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!