White bean summer salad
Serves
5
I’d encourage you to store an unopened can of white kidney beans in your fridge throughout the hot summer months. Want a quick dinner? Just open, rinse, drain, and throw into a big green salad, and dinner is ready.
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I grow pots of mint, parsley, basil, oregano, thyme, and rosemary outside my back door. It makes me happy whenever I step outside and can add some fresh flavours and antioxidants to my food. I’d encourage you to store an unopened can of white kidney beans in your fridge throughout the hot summer months. Want a quick dinner? Just open, rinse, drain, and throw into a big green salad, and dinner is ready.
Ingredients
1 can
no-salt added white kidney beans, rinsed and well drained
1 stalk
celery, diced
1
diced red pepper
1 cup
freshly chopped parsley, leaves and stems
¼ cup
fresh thinly sliced mint leaves
½ cup
diced red onion
½ cup
crumbled feta cheese
Salad Dressing
3 tbsp
canola oil, or extra virgin olive oil
3 tbsp
apple cider vinegar
2 cloves
of minced garlic
1 tbsp
grainy dijon mustard
2 tsp
pure amber maple syrup
⅛ tsp
table salt
Instructions
- Make the salad dressing. In a large bowl, whisk together the oil, vinegar, garlic, mustard, maple syrup, and
- Add the drained white beans, celery, red pepper, parsley, mint, red onion, and f Toss well. Serve right away or store in the fridge for up to 3 days. This is a great dish to pack for a picnic (see picture on the opposite page).