Bean Salad

20m
Serves 1
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Directions

  1. 1Add a can of kidney beans, a can of white cannellini beans, and a can of chickpeas to a bowl.
  2. 2Add an entire jar of marinated artichoke hearts.
  3. 3Add sun-dried tomatoes packed in oil and some of that oil directly into the salad.
  4. 4Add chopped cucumber and shredded Parmesan cheese.
  5. 5To make the dressing, combine half a cup of oil and two tablespoons of red wine vinegar.
  6. 6Squeeze in about half a lemon, adjusting based on the lemon size.
  7. 7Cut in about half of a shallot.
  8. 8Squeeze in about 2 tablespoons of honey.
  9. 9Squeeze in some Dijon mustard.
  10. 10Add salt, pepper, and dried oregano to the dressing.
  11. 11Whisk the dressing together until combined.
  12. 12Add the dressing straight into the salad.
  13. 13Mix everything until it's well combined.
  14. 14Pop the salad in the fridge to sit for 20 to 30 minutes to allow the dressing to soak into the beans.
  15. 15Sort the salad into deli containers to eat throughout the week.

Ingredients

  • 1 can kidney beans
  • 1 can white cannellini beans
  • 1 can chickpeas
  • 1 jar marinated artichoke hearts
  • sun-dried tomatoes packed in oil
  • chopped cucumber
  • Parmesan
  • 0.5 cup oil
  • 2 tbsp red wine vinegar
  • 0.5 lemon
  • 0.5 shallot
  • 2 tbsp honey
  • Dijon mustard
  • salt
  • pepper
  • dried oregano

Equipment

deli containers

Tips

  • Let the salad sit for 20 to 30 minutes in the fridge for the dressing to soak in and improve the flavor.
  • The salad gets better by the day.
  • Measurements for oil and vinegar are specific, other ingredients are measured by heart.