Brighten up your table with this colorful mixed bean salad recipe that's as delightful to look at as it is to eat. It is super easy to put together and travels well so it is the perfect dish to take to a summer picnic or a potluck dinner.
Add the beans, celery, tomatoes, bell pepper, green onions, parsley and sundried tomatoes to a large bowl.
1 14- to 19-ounce can mixed beans, 2 diced celery stalks, 1 cup grape tomatoes cut in half, 1 large orange bell pepper, diced, ½ cup finely sliced green onions or chives, ½ cup chopped fresh parsley, 2 Tablespoons sundried tomato pesto
Sprinkle on a little fresh ground black pepper.
In a small bowl, whisk the vinegar and oil together with the minced garlic.
2 Tablespoons apple cider vinegar, 1 Tablespoon extra virgin olive oil, 3 cloves garlic, minced
Pour the vinegar and oil dressing onto the bean mixture in the bowl.
Toss to coat all of the vegetables with dressing.
Refrigerate for at least an hour or overnight if desired.
Notes
You can add or substitute whatever other vegetables you would like in your salad, except leafy greens which will get soggy quickly.
Letting the salad sit for a few hours before serving will allow the flavor of the dressing to soak into the beans.