What’s this? A new recipe? That’s right! We are BACK, ladies and gentlemen. Well, at least for this week. As you may know, we’ve been taking a little bit of a summer hiatus and revisiting tried and true recipes. It’s been a delightful respite and much appreciated. As the summer has moved on, however, I’ve slowly returned to the kitchen and this new recipe for No Cook Summer Bean Salad has been on repeat during these hot, lazy days.
This No Cook Summer Bean Salad could not be more simple to make and requires only a few easy ingredients. Grab a big bowl, a cutting board, some fresh herbs, and a few cans of beans and you’re all set. The salad starts with a crunchy mix of diced celery, red bell pepper, and red onion (Helpful hint: if you don’t love raw onion, try giving it a quick soak in some cold water).
Drain and rinse a can of cannellini beans and a can of black beans and add them to the bowl. Toss in a good handful of fresh herbs (I used parsley here but you can really grab whatever is taking over your garden! Basil is fantastic and a mix of herbs could be fun, too). The whole thing then gets drizzled with tangy white wine vinegar and a little glug of good olive oil. I like a pinch of red pepper flakes for some subtle heat, but you can leave that out if spicy isn’t your jam. Season it up with some salt and pepper and give it all a stir and you are done. Wanna get really crazy? Throw some crumbled feta on top. It’s fantastic.
This No Cook Summer Bean Salad is full of great nutrients (tons of fiber!) and is a healthy addition to any summer meal. It’s also vegan, dairy, and gluten free so it’s perfect for BBQs or picnics. It will keep well in an airtight container for 2-3 days.