Marinated Mediterranean Bean Salad
An updated bean salad recipe bursting with fresh, tangy flavour that is perfect for barbecues, potlucks and make-ahead meals.
Ingredients
- 2 cups chopped green beans, cut about 1" in length (about 250gr/9oz of green beans)
- 3/4 tsp kosher salt (plus 2 tsp for salting the blanching water)
- 1/4 cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- zest of 1 lemon
- 2 tsp lemon juice
- 1 clove garlic, minced
- 1 tsp finely chopped fresh thyme leaves
- 1 tsp finely chopped fresh oregano
- 1 tsp granulated sugar
- 2 tsp dijon mustard
- freshly ground black pepper to taste
- 1/4 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 540ml/19 oz can chick peas, drained and rinsed
- 540ml/19 oz can red kidney beans, drained and rinsed
- 1/4 cup chopped fresh basil
- 1/2 cup chopped fresh Italian parsley
Instructions
- Blanch the green beans: Prepare an ice water bath by filling a medium size mixing bowl half way with ice. Pour cold water over the ice and set aside. Bring a medium pot of water to a boil. Add 2 tsp kosher salt to the boiling water, then add chopped green beans. Cook the beans in the boiling water for 4-6 minutes, until bright green and tender crisp. Using a slotted spoon, remove the green beans from the boiling water and immediately plunge them into the ice water bath to stop the cooking. Leave the green beans in the ice water until completely cool, then drain and set aside. Make ahead: The green beans can be blanched a day ahead and stored in a covered container in the fridge.
- Make the dressing: In the bottom of a large mixing bowl, whisk together the olive oil, apple cider vinegar, lemon zest, lemon juice, garlic, fresh thyme, fresh oregano, sugar, mustard, 3/4 tsp kosher salt and a few cracks of freshly ground black pepper.
- Assemble the salad: To the mixing bowl with the dressing, add the red onion, celery, chick peas and red kidney beans. Toss the vegetables and beans with the dressing to coat well. Stir in the chopped basil and parsley just until incorporated. Taste and add more salt and pepper as desired. Cover and place in the fridge for at least 1 hour before serving so the beans can soak up the flavours of the dressing. Can be stored in a covered container in the fridge for up to 3 days.