Any time of the year, a tangy and zesty bean salad is just perfect. As a side (hot or cold) or even as an entree (tossed with greens and some quinoa), this salad is quick, easy, affordable and mega healthy. Let’s get to it, shall we?
1 (14.5 ounce) can butter or navy beans, drained
1 (15.25 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 red onion, diced
2 heirloom tomatoes, diced
3/4 cup white wine vinegar
3/4 cup organic sugar
3/4 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/2 teaspoons minced garlic
Salt and pepper to taste
In a large bowl, add the beans, tomatoes and onion. Set aside.
In a small saucepan, mix the vinegar, sugar, oil, lemon juice, herbs and garlic. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. Add salt and pepper to taste. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.
Serve as a side salad or over greens and fresh quinoa, yummmm!