Ingredients
Dressing
- 4 tbsp (1/4 cup) extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp lemon zest
- Juice of one lemon (about 3-4 tbsp)
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 3/4 tsp salt
- Cracked black pepper, to taste
Herbs
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped mint
- 2 tbsp finely chopped basil
Salad
- 1 can (15oz/400g) pinto beans
- 1 can (15oz/400g) kidney beans
- 1 can (15oz/400g) black-eyed beans/peas
- 1 can (15oz/400g) cannellini beans
- 1/2 English cucumber, finely chopped
- 1 medium red onion, finely chopped
- 6 sun-dried tomatoes in oil, finely chopped
Instructions
- Prepare the Beans: Drain and rinse all the canned beans thoroughly under cold water to remove excess sodium and canning liquids. Add all the rinsed beans into a large salad bowl.
- Chop Vegetables and Tomatoes: Finely chop the red onion, half an English cucumber, and sun-dried tomatoes. Scoop up any excess oil from the sun-dried tomatoes and add that flavorful oil to the salad bowl along with the chopped ingredients for extra richness and flavor.
- Make the Dressing: In a small bowl, combine the extra virgin olive oil, red wine vinegar, lemon zest, lemon juice, minced garlic, Dijon mustard, maple syrup, salt, and cracked black pepper. Whisk thoroughly until the ingredients emulsify into a smooth dressing.
- Toss the Salad: Pour the dressing over the bean and vegetable mixture in the salad bowl. Add the chopped parsley, mint, and basil. Using salad tongs, toss everything well until all components are coated evenly with the dressing.
- Chill and Marinate: Cover the salad with plastic wrap or transfer it to an airtight container. Pop it in the refrigerator for at least one hour to allow the flavors to meld and the beans to absorb the zesty dressing, enhancing the overall taste.
Notes
- For best flavor, prepare the salad a few hours ahead or the night before serving to let it marinate properly.
- You can substitute fresh lemon juice with lime juice for a slightly different citrus burst.
- Use fresh herbs for vibrant flavor; dried herbs will not provide the same freshness.
- This salad is ideal for meal prep as it keeps well in the fridge for up to 3 days.
- Add chopped bell peppers or cherry tomatoes for extra color and texture if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
