Ingredients and Weight:
- Kidney beans, 1 lb (454 grams)
- Black beans, 1 lb (454 grams)
- Pinto beans, 1 lb (454 grams)
- Navy beans, 1 lb (454 grams)
- Bell pepper (any color), 1 large (1 cup, chopped)
- Red onion, 1 small (1/2 cup, chopped)
- Celery, 1 stalk (1/2 cup, chopped)
- Parsley, 1/4 cup, chopped
- Olive oil, 1/2 cup
- Red wine vinegar, 1/4 cup
- Dijon mustard, 1 tablespoon
- Salt, to taste
- Black pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Rinse all beans in a colander until water runs clear.
- In a large bowl, combine all beans, bell pepper, red onion, celery, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Pour dressing over bean mixture and stir to coat.
- Refrigerate for at least 30 minutes before serving to allow flavors to blend.
Nutritional Information:
Per serving (approximately 1 cup):
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 30 grams
- Protein: 15 grams
- Fiber: 10 grams
Dish Characteristics:
- Colorful and vibrant
- Refreshing and flavorful
- Healthy and filling
- Perfect for summer gatherings or as a side dish
User Comments:
- "This salad was absolutely delicious! The dressing was tangy and the beans were cooked perfectly."
- "I love the combination of beans and vegetables in this salad. It's a great way to get your protein and fiber in."
- "This is the perfect salad to take to a picnic or potluck. It's easy to make and everyone loves it."
Special Precautions and Tips:
- If you don't have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in a large pot of water. Remove from heat, cover, and let stand for 1 hour. Drain and rinse before using.
- To make the salad ahead of time, prepare all the ingredients and dressing up to step 4. Store the salad in the refrigerator for up to 2 days before serving.
