This is our version of the classic picnic salad. We like it because we usually have canned beans in the pantry, which get us two-thirds of the way there! And our little secret? If we don’t have any fresh beans, we sometimes add an extra can and serve the salad over greens.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Can opener
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Colander or sieve
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Measuring cup
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Medium-sized bowl
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Spoon, for stirring
Ingredients
- 1 can (or 1 1⁄2 cups) dark red kidney or black beans, drained and rinsed in cold water
- 1 can (or 1 1⁄2 cups) white beans or chickpeas, drained and rinsed in cold water
- 2 cups green beans, trimmed and snapped into bite-size pieces
- 3 scallions, roots trimmed off, white and green parts chopped
- 1⁄4 cup chopped fresh flat-leaf parsley (about 1⁄2 small bunch)
- 1⁄3 cup Garlicky Mustard Vinaigrette
Instructions
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Put the beans, scallions, and parsley in the bowl and toss to combine.
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Pour the vinaigrette over the beans. Cover and refrigerate for at least 2 hours and up to overnight, to let the flavors meld. Serve cold or at room temperature.
Notes
Click here for Garlicky Mustard Vinaigrette recipe.
