Italian Bean Salad
This cheery Italian bean salad is ultra-simple to make, with everyday ingredients and flavors that only improve with a few hours in the fridge.
Ingredients
- 1 (15 ounce) can chickpeas drained and rinsed
- 1 (15 ounce) can red kidney beans drained and rinsed
- 1 (15 ounce) can Cannellini beans drained and rinsed
- 1/4 medium red onion finely chopped
- 4 stalks celery finely chopped
- 1 cup fresh parsley chopped
- 1/3 cup apple cider vinegar
- 3 Tablespoons extra-virgin olive oil
- 1-2 Tablespoons white granulated sugar
- 1 teaspoon dried rosemary leaves
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, combine all three types of beans, red onion, celery, and parsley. Toss to combine.1 (15 ounce) can chickpeas, 1 (15 ounce) can red kidney beans, 1 (15 ounce) can Cannellini beans, 1/4 medium red onion, 4 stalks celery, 1 cup fresh parsley
- In a large liquid measuring cup, whisk together the vinegar, olive oil, sugar, rosemary, Dijon, salt, and pepper. Pour this over the bean mixture. (I do recommend using it all.) Toss well to combine. Sample and season with more salt and pepper to taste.1/3 cup apple cider vinegar, 3 Tablespoons extra-virgin olive oil, 1-2 Tablespoons white granulated sugar, 1 teaspoon dried rosemary leaves, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Serve right away, or store tightly-covered in the refrigerator for up to 24 hours. Stir very well and let sit at room temperature for at least 10 minutes prior to serving.
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Notes
- Beans: Feel free to use just two or even one kind, or substitute cooked green beans for more of a traditional three-bean salad vibe.
- Parsley: My go-to is Italian flat-leaf parsley, but curly parsley also works well.
- Other Herbs: Experiment with using different herbs in this salad, especially in the summer when herb gardens burst at the seams. Add a handful of chopped or slivered fresh basil, rosemary, thyme, or oregano to the bean and vegetable mix before adding the dressing. Any and all of these fit with the Italian and Mediterranean flavors here.
- Sugar: If you prefer, substitute honey for the granulated sugar.
- To Store: Leftover bean salad will keep in an airtight storage container in the fridge for up to 3 days—by then the celery and onion will start to get a bit soggy. These glass mixing bowls with lids make this super easy and convenient. No plastic wrap needed!
- Recipe: Adapted from SimplyRecipes.