Dense Bean Salad
A protein-rich salad combining cooked beans with fresh vegetables and a tangy vinaigrette, served cold or at room temperature. Customizable bean and vegetable selections create infinite variations from a single base formula.
Ingredients
Method
Drain and rinse canned beans (or use freshly cooked cooled beans); place in a large mixing bowl.
Dice primary vegetable and secondary vegetable into 1/4-inch pieces; add to the bowl.
Chop fresh herb finely and add to the bowl.
In a small bowl, whisk together lemon juice, oil, minced garlic, salt, black pepper, and honey until emulsified.
Pour vinaigrette over the bean mixture and toss gently until all components are evenly coated.
Let stand 15 minutes at room temperature or chill for up to 4 hours; taste and adjust seasoning before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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