Red, White, and Bean Salad

Red, White, and Bean Salad

Yield

4-6 Servings

Prep Time / Cook Time

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Activity Guide

Car Camping, Day Trip, Picnic

Ingredients

  • 1 can kidney beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1 cucumber, diced
  • 2 bell peppers, diced
  • 1/2 red onion, diced
  • 3 radishes, diced (Sparkler Radishes to be festive!)
  • 1 tablespoon fresh herbs (I used oregano and thyme), minced
  • --
  • 1/4 cup red wine vinegar
  • 1 clove garlic
  • 1/4 olive oil
  • 1 tablespoon whole grain mustard
  • 2 teaspoons sugar
  • Kosher salt
  • Freshly ground pepper

Tools

  • Can opener
  • Cutting board
  • Jar
  • Knife
  • Large bowl
  • Measuring spoons
  • Mixing spoon
  • Small bowl
  • Whisk

Method

  1. Combine all vegetables and beans in a large bowl. Mix together.
  2. Paste the garlic clove and kosher salt together. Do this by mincing the garlic with the salt. As it starts to sweat, use the side of the knife to press the garlic into the salt. Continue until you have a garlic paste.
  3. Place garlic paste in a small bowl with mustard, sugar, vinegar, and herbs.
  4. Whisk in olive oil slowly until you form an emulsion.
  5. Pour the vinaigrette over the vegetable bean mixture. Stir to combine.
  6. Transfer bean salad to a jar or other reusable container.