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Picnic Bean Salad

No-CookVegetarianDiner-Style

Time: 20 minutes

Yield: 7 servings

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About

Is it even a picnic without a Picnic Bean Salad? A question for philosophers, but we'd rather have it served up on the spread-out blanket than not! Picnic Bean Salad is hearty, herbaceous, crisp, and refreshing, with the creamy beans elevating and balancing each other. The dressing is tangy and sweet, rounding out the bean flavor in the best way! Picnic Bean Salad is a real picnic!

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Ingredients

  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • cayenne pepper, to taste
  • 1 15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 1/2 cup fresh green beans, blanched, cut into 1-inch pieces
  • 1/2 red onion, diced
  • 1/2 cup celery, diced
  • 1 tablespoon fresh oregano
  • 1 teaspoon dried oregano
  • 1/4 cup fresh parsley, chopped

Directions

Step 1 -In a large bowl, add the red wine vinegar, the olive oil, the maple syrup, the whole-grain mustard, the salt, the pepper, and the cayenne pepper and whisk to combine.

Step 2 -Add the cannellini beans, the kidney beans, the garbanzo beans, the green beans, the red onions, the celery, the fresh oregano, the dried oregano, and the parsley to the dressing mixture and stir to combine.

Step 3 -Serve.

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