(Packable, Adaptable) Favorite Bean Salad
Lunch packing season has returned. Whether you pack a lunch for a child or yourself, it’s helpful to have some recipes that can be made ahead. Bean salads can be made once and enjoyed for several days – in several ways. They can be served alone, over some greens, wrapped in a tortilla or used to fill a pita.
Enjoy this recipe as it is, but don’t be afraid to create your own variations. Here are a few ideas to get you started:
- Instead of cannellini beans, try black beans, black-eyed peas, pintos or chickpeas.
- Instead of carrot and cucumber, try 1¾ cups of any combination of the following: tomatoes, zucchini, celery, bell peppers, radishes or artichoke hearts.
- Instead of red onion, try white onions, shallots or scallions.
- Instead of fresh dill, try parsley, cilantro or basil.
- Instead of white wine vinegar, try red wine vinegar, balsamic or lemon juice.
One final tip: When buying canned beans, I recommend looking for those in a BPA-free cans. So be sure to read labels when shopping!
Favorite Bean Salad
15 oz. can cannellini beans, drained & rinsed
1 carrot, peeled and grated
1 cucumber, diced
3 TB diced red onion
1-2 tsp fresh dill, minced
2 TB extra virgin olive oil
1 TB white wine vinegar
salt & pepper
Combine the beans, carrots, cucumber, onion and dill in a medium sized bowl. In a small cup or bowl, whisk together the olive oil and vinegar with some salt and pepper. Pour over the bean salad and mix gently with a spatula until all ingredients are evenly coated. Enjoy right away or refrigerate for up to 3 days ot use in lunches.