Make-Ahead Summer Bean Salad

Ingredients and Weight:

• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans, rinsed and drained
• 1 cup chopped red onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1/2 cup chopped fresh cilantro
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

0 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the black beans, kidney beans, garbanzo beans, red onion, green bell pepper, celery, and cilantro.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
3. Pour the dressing over the bean mixture and stir to combine.
4. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to blend.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 10 grams
• Carbohydrates: 35 grams
• Protein: 15 grams
• Fiber: 10 grams

Dish Characteristics:

• Refreshing and flavorful
• Perfect for summer gatherings
• Can be made ahead of time
• Versatile and can be customized to taste

User Comments:

• "This salad is so easy to make and always disappears quickly at parties."
• "I love the crunchy texture and the tangy dressing."
• "I added corn and avocado for a more colorful and hearty salad."
• "This salad is a great way to use up leftover beans."
• "I highly recommend making this salad ahead of time to allow the flavors to develop."

Special Precautions and Tips:

• If you don't have red wine vinegar, you can substitute white wine vinegar or apple cider vinegar.
• To make this salad vegan, use olive oil mayonnaise instead of Dijon mustard.
• For a spicier salad, add a pinch of cayenne pepper to the dressing.