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Bean Vinaigrette Salad

Bean Vinaigrette Salad

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A fresh (and easy-to-make!) bean dip with a sweet-tart flavor and lots of crunch. Perfect for a light summer appetizer for your next party.MORE+LESS-


yellow or red onion, chopped


can (15 oz) black beans, drained


can (15 oz) light red kidney beans, drained


tablespoon vegetable oil

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  • 1

    Combine all ingredients in a large bowl.

  • 2

    Cover with plastic wrap and refrigerate for at least two hours, so the flavors can mix together.

  • 3

    Mix before serving. Serve with your favorite scoopable chips.

No nutrition information available for this recipe

More About This Recipe

  • It happens to all of us – sometimes, we’re short on both time and energy.Combine that with the hot summer months and having meals to plan or parties to go to, and the last thing you want to do (or even have a spare minute to do) is make an elaborate meal.When I’m crunched for time and can’t even consider turning on the oven in the blazing heat, this Bean Vinaigrette Salad does the trick for a quick and simple appetizer or snack. All it takes is a few simple steps and a couple of hours in the refrigerator, and you’ve got a yummy, crunchy, refreshing bean salad to scoop up with your favorite chips or a fork.Serve with your favorite chips or divvy up on plates and eat it as a side dish to a simple summer meal. And take the few extra minutes you saved to relax – it is summertime, after all.

  • 2 cups green beans (about 8 ounces), trimmed
  • ½ cup fresh basil, plus 2 tablespoons chopped for garnish
  • 1 small shallot, quartered
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 2 teaspoons honey or agave syrup
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 15-ounce can chickpeas (see Tip), rinsed
  • 1 15-ounce can dark red kidney beans, rinsed
  • 1 15-ounce can black beans, rinsed
  • 1 15-ounce can cannellini or navy beans, rinsed
  • 1 cup halved cherry tomatoes
  • ½ cup very thinly sliced radishes

Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 minutes. Spread them out to cool.

Meanwhile, combine 1/2 cup basil, shallot, oil, vinegar, honey (or agave), mustard, salt and pepper in a blender. Puree until smooth.

Arrange the green beans and remaining ingredients on a platter. Serve with the dressing. Garnish with the chopped basil, if desired.

Make Ahead Tip: Cover and refrigerate green beans (Step 1) and dressing (Step 2) in separate containers for up to 1 day.

Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you're in a hurry, put the beans in a pot and cover with 2 inches of water bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups

Recipe Summary

  • 2 pounds green beans, stem ends trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water set aside.

Place green beans, stem ends trimmed, in basket. Cover steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain pat dry with paper towels. Transfer to a large bowl.

In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans toss to coat.

Recipe Summary

  • 8 ounces green beans, stem ends removed, halved on the diagonal
  • 4 ounces yellow wax beans, stem ends removed, halved on the diagonal
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 can (15 ounces) cannellini beans, rinsed and drained

Fill a large bowl with ice water set aside. Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket bring to a boil.

Place green and wax beans in basket reduce heat to a simmer. Cover pot, and steam until beans are crisp-tender, 6 to 8 minutes. With tongs or a slotted spoon, transfer beans to ice water. Drain, and pat dry.

In a medium bowl, whisk together mustard, vinegar, and oil season with salt and pepper. Add green, wax, and cannellini beans toss to coat. If storing, cover and refrigerate up to 1 day bring to room temperature before serving.

  • 1 1/4 cups dried beans, preferably heirloom, or 2 15-ounce cans white beans, rinsed (see Tip)
  • 1 teaspoon salt, divided
  • ½ cup minced red onion
  • ¼ cup cider vinegar
  • 4 teaspoons honey
  • 1 teaspoon peanut or canola oil
  • ½ teaspoon freshly ground pepper, or to taste
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • 1 pint cherry or grape tomatoes, halved or quartered
  • ½ cup fresh basil leaves, thinly sliced
  • 1 pound tomatoes, sliced

If using canned beans, skip to Step 3. If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)

Drain the soaked beans, rinse and transfer to a large saucepan. Add 6 cups cold water. Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans. (If you're using heirloom beans, be sure to check them after 20 minutes--they tend to cook more quickly than conventional beans.) If at any time the liquid level drops below the beans, add 1 cup water. When the beans are about three-fourths done, season with 1/2 teaspoon salt. When the beans are tender, remove from the heat and drain.

Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.

Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.

To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day.

Tip: To quick-soak beans, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Proceed with Step 2.

While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

5 Bean Salad with Sweet Vinaigrette It’s the 21st of the month, which means it’s time for another Recipe ReDux post. This month’s theme is First Cooking Recollections – and we were asked to share a story about one of our first cooking memories. Funny thing is, I can’t remember a first cooking memory, and I guess that’s because there was always something cooking. We rarely got takeout, but I’m thinking back to the 󈨊s (yes, I’m super-old), and I don’t even think take-out was a thing then. We were one of those families who always had dinner together, when my dad came home from work on the same train from downtown Chicago, at the same time every night. Once in a while, we’d go out for Chinese (as a family) after mandatory Saturday mass, but more often we’d come home and make pizza. We each had a job – dough roller, vegetable slicer, Italian sausage fat remover, and I recall often being the cheese grater. I had to use an actual stand up cheese grater, because it was the 󈨊s and there was no such thing as pre-shredded cheese, and the food processor was still a brilliant idea in its inventor’s mind. Oh, how I hated that cheese grater. My mom always cooked, but probably like most cooks in the 󈨊s and even much of the 󈨔s, she experimented with lots of “convenience foods”. Our meals were chock full of ingredients like: Campbell’s cream of chicken or mushroom soup Cheese Whiz Velveeta Uncle Ben’s Minute Rice frozen mixed vegetables Lipton onion soup mix Pillsbury crescent rolls (with hot dogs and American cheese) Jello-O, and Dunkin Hines cake mixes. My all-time favorite meal – which I still made when I got out of college, was “Alpine chicken”. If you’re of a certain age, you may remember: boneless , skinless chicken breasts (they were still a new thing back then) topped with sliced swiss cheese, which was topped with cream of chicken soup mixed with some of that cooking sherry that came in a small bottle, and then finished off with Pepperidge Farm stuffing mix and baked until it’s oozy and delicious. Oh Lord, that was good! You’ll be happy to know that today, my mom cooks mostly plant-based meals, with lots of whole grains, sometimes a bit of fish, and there isn’t a can of Campbell’s soup in sight. This bean salad recipe is actually one of the recipes she included in the cookbook she made for me when I got my first apartment, and even though it’s an old recipe, it’s a pretty healthy one. I boost the beans from the original 3 bean, to a total of 5 beans – because all beans, or pulses, are so good for you! I also cut back the sugar a bit and use olive oil instead of the original corn oil. It’s a side dish staple in our house from early spring until late fall. For some reason, I never think to make it in the winter, but maybe that should change. If you’ve never made a bean salad, you won’t believe how easy it is. Just rinse your canned beans, throw them into a bowl with a sliced onion, and pour the dressing over. It will last for several weeks in the refrigerator, and it tastes better the longer it sits. It also doubles nicely for a cookout. Recipe Summary

  • 1 head of garlic, top 1 inch cut off
  • 1/2 cup plus 1 tablespoon canola oil
  • 2 teaspoons finely chopped peeled fresh ginger
  • 1/4 cup seasoned rice vinegar
  • 1/2 teaspoon smooth peanut butter
  • 1/2 teaspoon gochugaru (Korean red pepper flakes) or Aleppo pepper
  • 1/4 teaspoon sambal oelek
  • 1 teaspoon toasted sesame oil
  • Kosher salt
  • 5 tablespoons canola oil
  • 1 pound mixed young beans, such as yellow wax beans, green and purple string beans and dragon tongue beans, trimmed
  • 1 tablespoon minced garlic
  • 1/4 cup torn basil leaves, plus small whole leaves for garnish
  • Kosher salt

Preheat the oven to 450°. Drizzle the top of the garlic head with 1 tablespoon of the canola oil and wrap tightly in foil. Roast until tender, 45 minutes to 1 hour. Let cool slightly, then squeeze out the garlic cloves and discard the skin.

In a blender, puree half of the garlic cloves (reserve the remaining cloves for another use) with the ginger, rice vinegar, peanut butter, gochugaru and sambal oelek. With the machine on, drizzle in the remaining 1/2 cup of canola oil and the sesame oil until incorporated. Season the vinaigrette with salt.

In a large skillet, heat 2 tablespoons of the oil. Add half of the beans and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer to a large bowl. Repeat with another 2 tablespoons of oil and the remaining beans.

Wipe out the skillet. Add the remaining 1 tablespoon of oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Scrape the garlic oil over the beans. Add 1/2 cup of the vinaigrette and the torn basil and season with salt toss to coat. Transfer to a platter and garnish with whole basil leaves. Serve warm.

Bean Salad With Cumin Vinaigrette

This past New Year’s Day, a few hours after returning from a three-day trip to San Diego, we gave a big open house. My friend Elizabeth said, “Well, you can do that, because you’re a cook.” But the real reason I could pull it off was the menu--a copious cheese board, endless loaves of bread, earthenware bowls piled high with tangerines and several beautiful, generous buffet salads, the most important one being black-eyed peas with a cumin-scented vinaigrette.

Rather than deteriorate over time, the best buffet salads get better. Instead of wilting, the ingredients marinate in the dressing, and the flavors and textures evolve and deepen.

Before I left for my long weekend on Friday, I had cooked the black-eyed peas and made the vinaigrette, a combination of vinegar, olive oil, cooking liquid from the beans, mustard, cumin, salt and garlic. I knew that the beans would keep for three days if they were refrigerated in the dressing (in fact, they kept for more than a week, until we finally polished off the leftovers). When I got home from San Diego, I chopped peppers and cilantro and added them to the beans before setting the salad out in big bowls.

The beans now taken care of, I cleaned, cored and sliced several bulbs of fennel, more red peppers, and mushrooms for a fabulous salad that I had perfected a couple of months before, when I made it at an event for 250 people. Making it for 40 took a lot less time (OK, I confess: I asked my friend Cliff to buy, wash and chop the herbs for both salads, knowing I would be away and miss the farmers market, and would be pressed for time when I got back). This salad has a lemony vinaigrette. As it sits, the mushrooms soak up the marinade while the other vegetables remain crisp. It’s light and heavenly, and pretty as well.

Salads that hold are often at the center of my buffets when I’m entertaining, especially for a crowd. When I lived in Paris, I gave a New Year’s Eve party every year that began at around 10 p.m. and often ended the next morning when the Metro began running again (they stop around 1 a.m.) Black-eyed peas vinaigrette was de rigueur , but I also set out other salads made with ingredients such as fennel and red peppers, endive and apples, and cucumbers--foods that don’t wilt.

My standard summer salad is a Greek salad made with tomatoes, cucumbers, peppers, onion, feta and olives, seasoned with oregano and/or mint and a simple oil and vinegar dressing. Although the vegetables tend to sweat as the salad sits, they retain their crunch, and the liquid they release serves as a delicious feta-and herb-scented brine that is perfect for sopping up with crusty country bread.

It’s good to include a combination of foods that can absorb liquid without losing their integrity, such as beans and mushrooms, tomatoes and cucumbers, and foods that tend to retain their crunch and play off the dressing, such as peppers, fennel, celery and onion.

These salads have another great attribute: Not only do they last for a long time once you dress them and set them out, but they can also be made ahead. Some are best left undressed until you’re ready to put them on the buffet, but the beans will be fine sitting in their vinaigrette in the refrigerator while you run off for a three-day holiday.

If you’re grilling your main dish, with one or two of these salads on the menu you can get all of the accompanying dishes well out of the way beforehand. Leftovers are good too you won’t throw these out, you’ll just keep eating them until they’re gone.

There’s one other fabulous thing about salads that hold: You don’t have to wash any lettuce!

Shulman is author of “Mediterranean Light” and “Provencal Light” (both published by William Morrow).

17 Bean Salad Recipes for Summer

This Spanish-style appetizer comes in at just under 5 minutes, but it packs a serious flavor punch. Tender, creamy lima beans are coated with extra-virgin olive oil, sherry vinegar, and a pinch of smoked paprika.

[Photograph: J. Kenji López-Alt]

The advantages of bean salads are many—they're nutritious, economical, and easy to prepare, and they'll keep well in the refrigerator for days. The primary downside is that they're usually boring. Even the phrase "bean salad" doesn't feel particularly inspirational you don't generally expect it to be followed up with "Yay!" or "Can't wait for that bean salad!"

But to make a bean salad that's both practical and crave-able is easier than you might think. Cook your beans well, prioritize setting up contrasts in texture and flavor, and, whatever you do, don't skimp on the vinaigrette! Beans readily soak up liquid, so they often require more (and more intensely flavored) dressing.

Ready to get cooking? Keep scrolling for 17 bean salads that you'll truly look forward to eating, including a smoky chickpea salad with bacon and Cotija, a simple pairing of plump cranberry beans and tender poached salmon, and a few seasonally suitable salads using crunchy fresh green beans.

Related Video

Added pinto beans to the black beans and chickpeas to boost flavor I also added diced, roasted red pepper, celery, cumin, and 1/2 of a jalapeno pepper cilantro instead of parsley and a little lime juice

It gets 4 forks for being stupid-easy and super-tasty. I make it as is. For folks who said this was bland, I recommend a good balsamic vinegar and good olive oil. Makes all the difference in the world.

A good basic salad, but was under seasoned. Needed some citrus.

I make this all the time. It's easy, fast, healthy and tastes great. I find that it gets even better the longer it sits in the fridge. The only thing I do different from the original recipe is that I add a bit more balsamic vinegar and a little less oil. Delicious!

I modified this, I didn't have any black beans or parsley so I just used garbanzo beans, red onion, olive oil, balsamic vinegar, garlic, salt pepper and cumin.

This has become one of our neighborhood favorites! I use cannelini beans in place of the garbonzos. I also use less oil and add some cucumbers. I agree with other posters that red pepper would be great too!

Wow, I make this all the time. I think I made it for every picnic last summer -- it is super easy to "play around" if needed, but I like it just as is. Really good and good for you, too:-)

Very bland, even with the addition of diced red pepper. Keep looking there have to be better recipes than this one.

First time I made this recipe exactly as written. It is very good, but I made a couple of simple changes which I think really made it better. I used both parsley & cilantro and added dried cumin - yum!

I messed around with this a bit but kept the idea the same--i used black beans, corn, two tomatoes and kept the rest the same. My family loved it!

Delicious! I make this recipe all the time, and love it. It's delicious as written, or served on lettuce leaves (Bibb is lovely) or yellow rice. I almost always add diced red pepper and celery, and sometimes fresh diced jalapenos. yum!

A nice spin on the bean salad theme. I made it as written, and someone at the party said it was the best bean salad sheɽ ever eaten.

Great salad to use as a side dish, or on its own! I added corn, as another reviewer suggested, and it was terrific!

Have made this twice, once with garbanzos, once with cannellini, it really makes no difference. I added the red pepper as suggested in previous reviews AND some blanched frozen corn. Increased the balsamic by one tablespoon. WOW! colorful, tasty, and healthy. My husband wants it everyday with his sandwich at lunchtime. Will add tuna to it in warm weather and have it as a main course. This is a keeper!

In addition to the ingredients listed, I half tiny grape tomatoes and chop red pepper in as well. This is our favorite bean salad, colorful, healthy and delicious. Everyone always asks for the recipe.

Great recipe, easy to make and tasted excellent. I added red peppers for color which made a big difference and tasted great.

Easy and light. I added a few kidney beans and did less oil, more balsamic vinegar. Great!

Yummy!!Excellent easy dish for summer BBQ's. I added diced tomatoes.

Yummy! I added diced red and green bell pepper. it gave it a nice crunch. I also used cilantro instead of parsley (I grabbed the wrong one in the grocery store) it added a nice flavor. Great for a Sunday BBQ!

Nest time I will include less onion it was a bit overpowering for my taste.

tasty and extremely healthy. family loved it and only asked i add green beans as well. next time though, i will cut back on garlic a tad. it was a bit overpowering.

My husband and I are both crazy for this recipe it's a lazy person's vegetarian dream with a couple of strong, wonderful flavors giving the beans some bite. I often double the recipe and we get several meals out of it it is also a favorite at my office potluck. Garlic, onions, olive oil, legumes: eat this often enough, and you'll live forever.

This one was super fast and easy to make, and it makes a really tasty and nutritious snack. It made me look forward to picnic season!

My husband and I love this recipe. It's great to have a low fat side dish in the fridge for lunches or just snacking. Super easy and quick.

Perfect salad to bring to a gathering. Great taste and pleases a large audience. I added a little extra balsamic, I thought the amount of garlic was just right, and added red bell pepper. I'll try it next time with celery and cucumber too, for more crunch.

Watch the video: Black Bean Salad with Avocado u0026 Sherry Vinaigrette (June 2022).


  1. Trumen

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  2. Antinous

    What excellent question

  3. Dokree

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