Bean Salad with White Balsamic Vinaigrette
Anyone interested in food and health is finding out what our grandparents knew all along. Legumes are not only packed with nutrition but are delicious. I make this salad with Great White Northern beans, which my family prefers. However, any white bean will do. While this salad can be made with canned beans that have been well rinsed, it is at its best when made with dried beans that have been soaked and boiled. The extra step produces a better taste and texture.
- 8 ounces dried Great White Northern beans
- 1 cup fresh carrot shreds
- 1-1/2 cups red bell pepper, diced
- 1-1/2 cups celery, diced
- White Balsamic Vinaigrette (click for recipe)
Prepare beans per instructions on package and allow to cool to room temperature. Combine beans, carrots, pepper and celery in a bowl. Toss with vinaigrette and allow flavors to combine for 15 to 20 minutes before serving. Refrigerate after serving.
- Mixed vegetable salad | Read Recipe
- Endive, pear, walnut and pancetta salad | Read Recipe
- Every Day Tuna salad | Read Recipe
- Fennel and Orange Salad with Arugula | Read Recipe
- Bean Salad with White Balsamic Vinaigrette | Read Recipe
- Olive Salad | Read Recipe
- Panzanella Salad | Read Recipe
- Radicchio and Romaine Salad with Fresh Nectarines | Read Recipe
- Spinach Salad with Grapefruit, Red Pepper and Gorgonzola | Read Recipe
- Tuna and Vegetable Salad | Read Recipe
- Vinaigrette, Balsamic | Read Recipe
- Vinaigrette, Lemon and White Balsamic | Read Recipe
- Vinaigrette, Red Wine | Read Recipe
- Vinaigrette, White Balsamic | Read Recipe