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How to Make White and Red Bean Salad: homemade recipe

White and Red Bean Salad is a vibrant, nutrient-packed dish that effortlessly marries flavor and color. To create this delightful salad, begin with a large bowl, where equal quantities of cooked white and red beans come together, showcasing their complementary textures and shades. Next, diced red onion, bell pepper, cherry tomatoes, and cucumber join the party, adding crunch and a burst of freshness. A generous sprinkle of chopped fresh parsley not only enhances the visual appeal but also infuses the salad with a fresh, herby aroma.

The magic truly happens with the dressing. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, and Dijon mustard until they form a harmonious blend. This mixture, when poured over the bean and vegetable ensemble, elevates the flavors to a new level of deliciousness. A touch of salt and black pepper is added to taste, rounding out the flavor profile.

Tossing the salad gently ensures that every ingredient is well-coated with the tangy and rich dressing. While it can be served immediately, refrigerating the salad for about 30 minutes lets the flavors meld beautifully, enhancing the overall taste experience.

One of the remarkable aspects of this salad is its versatility. It can be a refreshing side dish or a satisfying main course, perfect for any occasion from casual lunches to festive gatherings. The combination of proteins from the beans and the assortment of fresh vegetables makes it both nutritious and fulfilling. Plus, it’s vegan-friendly, which makes it a wonderful choice for a diverse array of dietary preferences.

Ingredients

1 cup white beans, cooked
1 cup red beans, cooked
1 small red onion, diced
1 bell pepper (red or green), diced
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
Salt to taste
Black pepper to taste

Directions

1. In a large bowl, combine the cooked white beans and red beans.
2. Add the diced red onion, bell pepper, cherry tomatoes, and cucumber to the bowl with the beans.
3. Sprinkle the chopped fresh parsley over the mixed vegetables and beans.
4. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and Dijon mustard until well combined.
5. Pour the dressing over the salad mixture.
6. Season the salad with salt and black pepper to taste.
7. Toss everything gently until all ingredients are well coated with the dressing.
8. Serve immediately or refrigerate for about 30 minutes to let the flavors meld together.

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