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Hearty Bean Salad

A dense bean salad featuring creamy cooked beans combined with fresh vegetables, garlic, and herbs. The mixture is tossed to coat the ingredients in a flavorful vinaigrette, resulting in a thick, satisfying dish with contrasting textures of velvety beans and crisp vegetables. The final salad has a rustic appearance with a rich, herby aroma.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried white beans or use canned beans, drained and rinsed
  • 2 cloves garlic minced
  • 1 stalk celery stalk finely diced
  • 1 red bell pepper bell pepper finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • to taste salt and black pepper for seasoning
  • fresh parsley handful chopped parsley

Equipment

  • Large pot
  • Mixing bowl
  • Chef’s knife
  • Cutting Board
  • Wooden Spoon

Method
 

  1. Place the dried beans in a large pot and cover with plenty of water. Bring to a boil, then reduce the heat and simmer until tender, about 15-20 minutes. Drain and let cool slightly.
  2. While the beans cook, prepare the vegetables. Finely dice the celery stalk and red bell pepper and mince the garlic.
  3. In a large mixing bowl, combine the cooked beans, diced celery, chopped bell pepper, and minced garlic.
  4. Drizzle the olive oil and red wine vinegar over the bean mixture. Add dried oregano, salt, and black pepper to taste.
  5. Use a wooden spoon to gently toss everything together, ensuring the beans and vegetables are evenly coated with the dressing. The mixture should look shiny and well combined.
  6. Chop a handful of fresh parsley and sprinkle it over the salad. Toss again lightly to distribute the herbs evenly.
  7. Let the salad sit for 5-10 minutes to allow the flavors to meld and the salad to cool slightly.
  8. Give the salad a final gentle toss, taste for seasoning, and adjust salt and pepper as needed. Serve at room temperature or chilled.

Notes

For an extra depth of flavor, let the salad rest overnight in the refrigerator before serving.