Delight your taste buds with the refreshing flavors of summer embodied in this vibrant Bean Salad with Basil Vinaigrette. Bursting with colors and nutrients, this salad offers a delightful blend of tender beans, crisp vegetables, and aromatic herbs, all tossed together in a tangy basil vinaigrette. Whether served as a side dish at a barbecue or enjoyed as a light lunch on its own, this recipe promises to elevate any meal with its fresh and zesty appeal. Gather your ingredients and get ready to indulge in a dish that celebrates the essence of seasonal produce and culinary creativity.
Ingredients:
2 cups green beans
1 15-ounce can chickpeas
1 15-ounce can red kidney beans
1 15-ounce can black beans
1 15-ounce can cannellini beans
1 cup halved cherry tomatoes
½ cup very thinly sliced radishes
½ cup fresh basil, plus 2 tablespoons chopped for garnish
1 small shallot, quartered
¼ cup extra-virgin olive oil
3 tablespoons apple cider vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
¼ teaspoon salt
½ teaspoon ground pepper
Instructions:
Steam green beans in a large saucepan until crisp-tender, about 4 minutes. Spread them out to cool.
Meanwhile, combine basil, shallot, oil, vinegar, honey, mustard, salt, and pepper in a blender. Puree until smooth.
Arrange the green beans and remaining ingredients on a platter. Serve with the dressing. Garnish with the chopped basil, if desired.
Enjoy!
(This recipe was inspired by EatingWell.com)
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