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Marinated Bean Salad

Totally vegan and totally addictive
Prep Time10 minutes
Cook Time0 minutes
Course: Main/Side, Salad
Cuisine: American
Keyword: marinated kidney beans, mixed bean salad, salads using canned beans
Servings: 6
Calories: 305kcal

Ingredients

  • 30 oz cannellini beans 2 cans, drained and rinsed
  • 15 oz dark red kidney beans 1 can, drained and rinsed

Bean Marinade:

  • 1/3 cup olive oil
  • 1/3 cup chopped fresh parsley
  • 2 tbs chopped fresh chives
  • 1 tbs chopped fresh dill
  • 1 clove garlic finely minced
  • 1/4 cup white wine vinegar
  • 2 tbs finely chopped red onion
  • 1/4 tsp sugar
  • 1 tsp kosher salt
  • 1/2 tsp Aleppo pepper or red pepper flakes optional

Instructions

  • Place beans in a large bowl.
  • In a small bowl, mix all the marinade ingredients. Pour over beans and toss to coat.
  • Cover the bowl and refrigerate for at least 1 hour. Toss well before serving.
  • Will keep well for about 3 days so you can make this ahead.

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 39g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 700mg | Potassium: 322mg | Fiber: 12g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 6mg