Italian Grinder Bean Salad
A vibrant, nutritious bean salad combining fresh vegetables and a zesty dressing, perfect for any occasion.
Ingredients
Beans
- 1 can cannellini beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
Vegetables
- 1 cup cherry tomatoes, halved
- ½ cup red onion, diced
- ½ cup bell pepper, diced
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- to taste salt and pepper
Instructions
Preparation
- Start by gathering all your ingredients. Drain and rinse the canned beans well under cold water.
- In a large bowl, combine the cannellini beans and kidney beans.
- Fold in the halved cherry tomatoes, diced red onion, diced bell pepper, and freshly chopped parsley.
Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the bean and vegetable mixture. Use a spatula or a large spoon to gently toss until well coated.
Resting & Serving
- Refrigerate the salad for at least 30 minutes to allow flavors to mingle.
- Taste and adjust seasoning if necessary, then serve chilled or at room temperature.
Notes
This salad can be made a day in advance. Store in an airtight container in the refrigerator for up to 3 days. Can be customized with different beans and vegetables based on personal preferences.