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Place your trimmed beans into basket, cover and cook until just tender-crisp about 3-4 minutes. Allow to cool completely, or cool quickly in an ice bath immediately after steaming.
Place all the prepared beans, onions, capers, into a large salad or serving bowl. Drizzle your dressing on top and gently toss to coat well.
❤Rachel
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CFC’s FAVORITE Homemade Five Bean Salad
Okay….This salad is completely ADDICTIVE with all its tangy flavors and textures.
Our CFC Five Bean Salad is FABULOUS for parties, BBQ’S, and especially Holiday Celebrations (think: double/triple this recipe) because you can make it the day before, set it in the fridge…then simply pull it out and serve at party time!
And yes, let’s chat about something really quickly…Many of you know we have 6 kids and I do choose to supplement our grocery staples with canned goods at times.
Life is BUSY, and a pantry full of high-quality canned options is definitely healthier and more budget-friendly than leaning on drive thru takeout after a long day.
This helps our family dollar stretch, and I feel like it can be a healthy addition to our diets if we use canned goods sparingly and look for those BPA free liners, and low sodium varieties.
Be SURE to rinse off your beans well if using canned.
This recipe works WONDERFULLY with dried beans that you’ll need to soak overnight then cook, and allow to completely cool before proceeding with my recipe below (follow package directions). You’ll just need to plan a few days ahead!
➡️ Rachel’s Tips:
Make SURE that you actually love the taste of the olive oil that you use for your dressings such as this because your salad will come out tasting very much like the oil you use.
Makes 8 servings
Ingredients:
- 15 oz. red kidney beans, rinsed and drained
- 15 oz. cannellini beans, rinsed and drained
- 15 oz. chickpeas, rinsed and drained
- 1 lb. fresh green beans
- 1 lb. fresh golden wax beans (or use 1,15 oz. can)
- 1 large red onion, finely sliced
- 3 Tbsps capers
- 1/3 cup fresh Italian parsley leaves, chopped
Dressing:
- 4 Tbsps extra virgin olive oil
- 4 Tbsps apple cider vinegar
- 2 Tbsps raw honey, or pure maple syrup
- 1 Tbsp Dijon mustard
- 3 cloves fresh garlic, minced
- 1 tsp dried oregano
- 1/4 tsp white pepper
- 1/2 tsp sea salt, or more to taste
Instructions:
Rinse the green and golden wax beans and trim off the ends, then cut them into about 1-1/2-inch pieces. In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
Place your trimmed beans into basket, cover and cook until just tender-crisp about 3-4 minutes. Allow to cool completely, or cool quickly in an ice bath immediately after steaming.
While the beans are steaming, gather all your dressing ingredients into a small glass bowl, then whisk briskly until all dressing ingredients are well combined.
Place all the prepared beans, onions, capers, into a large salad or serving bowl. Drizzle your dressing on top and gently toss to coat well.
Garnish with fresh chopped Italian parsley. Cover your bowl with a lid or plastic wrap, then refrigerate to enhance the flavors for at least 4 hours or overnight. Stays good in the fridge for up to four days.
If possible, toss your salad several times during the chilling process to keep everything coated with the dressing.
Prior to serving, taste test, then adjust your seasonings if desired. Serve this salad cold.
Enjoy!
❤Rachel
Ingredients
- 15 oz. red kidney beans, rinsed and drained
- 15 oz. cannellini beans, rinsed and drained
- 15 oz. chickpeas, rinsed and drained
- 1 lb. fresh green beans
- 1 lb. fresh golden wax beans (or use 1,15 oz. can)
- 1 large red onion, finely sliced
- 3 Tbsps capers
- 1/3 cup fresh Italian parsley leaves, chopped
Dressing:
- 4 Tbsps extra virgin olive oil
- 4 Tbsps apple cider vinegar
- 2 Tbsps raw honey, or pure maple syrup
- 1 Tbsp Dijon mustard
- 3 cloves fresh garlic, minced
- 1 tsp dried oregano
- 1/4 tsp white pepper
- 1/2 tsp sea salt, or more to taste
Instructions
- Rinse the green and golden wax beans and trim off the ends, then cut them into about 1-1/2-inch pieces.
- In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
- Place your trimmed beans into basket, cover and cook until just tender crisp about 3-4 minutes. Allow to cool completely, or cool quickly in an ice bath immediately after steaming.
- While the beans are steaming, gather all your dressing ingredients into a small glass bowl, then whisk briskly until all dressing ingredients are well combined.
- Place all the prepared beans, onions, capers, into a large salad or serving bowl.
- Drizzle your dressing on top and gently toss to coat well.
- Garnish with fresh chopped Italian parsley.
- Cover your bowl with a lid or plastic wrap, then refrigerate to enhance the flavors for at least 4 hours or overnight. If possible, toss your salad several times during the chilling process to keep everything coated with the dressing.
- Prior to serving, taste test, then adjust your seasonings if desired.
- Serve this salad cold.
- Stays good in the fridge for up to four days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 15 oz. red kidney beans, rinsed and drained
- 15 oz. cannellini beans, rinsed and drained
- 15 oz. chickpeas, rinsed and drained
- 1 lb. fresh green beans
- 1 lb. fresh golden wax beans (or use 1,15 oz. can)
- 1 large red onion, finely sliced
- 3 Tbsps capers
- 1/3 cup fresh Italian parsley leaves, chopped
Dressing:
- 4 Tbsps extra virgin olive oil
- 4 Tbsps apple cider vinegar
- 2 Tbsps raw honey, or pure maple syrup
- 1 Tbsp Dijon mustard
- 3 cloves fresh garlic, minced
- 1 tsp dried oregano
- 1/4 tsp white pepper
- 1/2 tsp sea salt, or more to taste
Instructions
- Rinse the green and golden wax beans and trim off the ends, then cut them into about 1-1/2-inch pieces.
- In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
- Place your trimmed beans into basket, cover and cook until just tender crisp about 3-4 minutes. Allow to cool completely, or cool quickly in an ice bath immediately after steaming.
- While the beans are steaming, gather all your dressing ingredients into a small glass bowl, then whisk briskly until all dressing ingredients are well combined.
- Place all the prepared beans, onions, capers, into a large salad or serving bowl.
- Drizzle your dressing on top and gently toss to coat well.
- Garnish with fresh chopped Italian parsley.
- Cover your bowl with a lid or plastic wrap, then refrigerate to enhance the flavors for at least 4 hours or overnight. If possible, toss your salad several times during the chilling process to keep everything coated with the dressing.
- Prior to serving, taste test, then adjust your seasonings if desired.
- Serve this salad cold.
- Stays good in the fridge for up to four days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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