Ingredients with Measurements:
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 cup chopped fresh parsley
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the cannellini beans, kidney beans, and garbanzo beans.
2. Add the diced red onion, red bell pepper, yellow bell pepper, and chopped fresh parsley to the bowl.
3. In a separate bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, dried oregano, salt, and pepper.
4. Pour the dressing over the bean mixture and toss to combine.
5. Cover the bowl and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 1 hour
Temperature:
- Serve chilled
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 9g
Substitutions for ingredients:
- Instead of red wine vinegar, you can use white wine vinegar or apple cider vinegar.
- You can use any combination of bell peppers or omit them altogether.
- If you don't have fresh parsley, you can use dried parsley.
Variations:
- Add chopped tomatoes or cucumber for extra freshness.
- Use different types of beans, such as black beans or navy beans.
- Add crumbled feta cheese or sliced olives for a Mediterranean twist.
Tips and tricks:
- Make sure to rinse the beans thoroughly to remove any excess salt or starch.
- You can make this salad ahead of time and store it in the refrigerator for up to 3 days.
- If the salad seems dry after refrigeration, add a little more olive oil and vinegar before serving.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter garnished with fresh parsley.
Garnishes:
- Fresh parsley or basil leaves
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread or a side salad
Troubleshooting advice:
- If the salad seems too dry, add more dressing or a little water to loosen it up.
Food safety advice:
- Make sure to refrigerate the salad promptly after serving to prevent bacterial growth.
Food history:
- Bean salads are a popular dish in many cultures and have been enjoyed for centuries.
Flavor profiles:
- This salad is tangy, fresh, and herbaceous.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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Region: Italian