Marinated Bean Salad
Beans, beans, beans!
We love beans in our house and this recipe gives us a bright and colorful way to enjoy them all summer long.
I originally shared this recipe with a class I taught for Banyan Tree Women’s Collective on July 23, 2024 called Salads for a Happy Belly & Mind.
Marinating cooked beans may seem like an extra step - but it’s well worth the added flavor and punchiness you’ll enjoy in every bite of this salad.
You can use any cooked beans and any combination of seasonal veggies, nuts and seeds using the same dressing.
xo, Mux 🧡
Recipe: Marinated Bean Salad
Makes 2-3 servings | Gluten-free | Vegan
EQUIPMENT:
Large salad bowl
Jar (with lid) for mixing dressing OR a bowl to whisk it in.
Chopping board and knife
INGREDIENTS:
For the salad:
15 oz. cooked beans (1 can, rinsed & drained)
1 cup romaine lettuce, shredded
1 cup radicchio, shredded
1 cup baby arugula or spinach
½ avocado, flesh removed and diced
1 cup cucumber, chopped
2 tablespoons pepitas (raw or roasted)
Optional:
1 cup grated carrot
3-4 tablespoons cooked (cooled) quinoa
2 tablespoons hemp seeds
handful chopped walnuts
For the dressing:
1 tablespoon extra virgin olive oil
2 tablespoons lemon or lime juice
1 tablespoon apple cider vinegar
½ teaspoon Dijon mustard OR pinch of sea salt
INSTRUCTIONS:
Make the dressing:
Place the ingredients in a jar with a lid. Cover tightly and shake until combined (or whisk with a spoon). Taste and adjust the salt or citrus if needed. (It should taste slightly salty and punchy)
Marinate your beans:
Place the beans into a large bowl (or container if making ahead). Pour the dressing on top and toss.
Set in the fridge and marinate for 30 minutes - to 8 hours/overnight.
Make salad:
Wash and prep all ingredients, then throw them into a big salad bowl.
Taste and adjust citrus and salt if needed, toss well and chill until ready to serve.
Store leftovers in an airtight container in the fridge and enjoy within 24 hours.
NOTES:
If making ahead, you can marinate the beans a day or two in advance and leave it in the fridge until ready to eat. Then simply toss with the remaining salad ingredients and serve (once mixed with the remaining ingredients, it may not keep as long.)