Do you love a good bean salad? I do too. It is so easy, perfect for a summer cookout and…healthy??? Well most bean salads contain a LOT of sugar. I’m not interested in all of that sugar so I created this healthier no sugar bean salad. It has just a touch of Dijon mustard to add some tanginess and flavor. This is bright and and beautiful side dish.
Key Ingredients and Substitutions
- Beans – There are many options here depending on your preference. This recipe has black beans, chickpeas and navy beans. Other options include pinto beans, cannellini beans, great northern beans, lima beans and kidney beans. Ideally select a variety of colors and textures.
- Red Pepper – The red pepper adds a nice crunch and some color. You can also use orange, yellow or green pepper.
- Celery – Adds freshness and also crunch.
- Scallions – Many bean salads call for red onion. I find the red onion to be too strong and overpowering so I opted for scallions which still give an oniony flavor but it is more mild and also brings some green color to the party. If you prefer red onion, you can soak it in water to take the edge off.
- Lime Juice – enhances all of the flavors in the bean salad.
- Apple Cider Vinegar – You can substitute red wine vinegar. Apple cider vinegar is less acidic and a bit sweeter than red wine vinegar. Other more mild options are Champagne vinegar or white wine vinegar.
- Dijon Mustard – The mustard brings flavor, tang and also helps emulsify the oil and vinegar.
- Parsley – For brightness and color. You can also use basil or cilantro, if you prefer.
Preparation
Pulling this bean salad together is oh so simple. First rinse and drain the beans. Next chop your vegetables and herbs. And then just mix all ingredients in a bowl. You can eat the bean salad right away but if you can refrigerate for an hour or longer, the flavors will meld together and it will be even more flavorful. You can easily make it a day ahead. If you do refrigerate for any period of time, take it out of the refrigerator 10-15 minutes before serving as it will congeal. Give it a good stir and go!
What to Serve with Bean Salad
Bean Salad is perfect to bring to a cookout. It goes great with grilled hamburgers, hot dogs, chicken, kabobs, etc. Bean salad also pairs well with Pan Seared Pork Chops, or Pan Seared Chilean Sea Bass, skillet or baked chicken. Or have it as a healthy snack or light lunch.
PrintBean Salad
Description
This easy, healthy no sugar bean salad is the perfect side dish to bring to a barbecue.
Ingredients
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
- 1 15 ounce can navy beans, rinsed and drained
- 1 red bell pepper, diced
- 1 celery rib, finely chopped
- 2 scallions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, juiced
- 1/4 cup good quality extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
Mix all ingredients in a large bowl. Ideally cover and refrigerate for at least one hour to allow the flavors to macerate. Allow the salad to get to room temperature before serving (10-15 minutes). It will congeal in the fridge. Mix well and serve!
Notes
See substitution options in Key Ingredients and Substitutions above.
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