Peruvian & World Recipes

Beans Salad Recipe

Beans Salad
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Beans Salad

Course: Side DishesCuisine: Mediterranean
Servings

3

servings

Savor a burst of flavors with our vibrant beans salad. This colorful dish combines 1 cup of cooked and drained beans (canary, cannellini, pinto, red, black) with diced tomatoes, thinly sliced red onions, fresh oregano, and parsley. The dressing, made with red wine vinegar and extra virgin olive oil, adds a zesty kick. Season with salt and black pepper for a delightful, nutritious salad that's a perfect addition to any meal.

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Ingredients

  • 1 cup cooked and drain beans (canary, cannellini, pinto, red, black)

  • 2 small tomatoes big diced

  • 1/2 cup thinly sliced red onion (thoroughly washed with cold water)

  • 1 Tbsp finely chopped fresh Oregano

  • 1 Tbsp finely chopped fresh Parsley

  • 2 Tbsp red wine vinegar

  • 6 Tbsp extra virgin olive oil

  • Salt and black ground pepper to taste

Directions

  • In a medium bowl place tomatoes, beans, onions, and herbs.
  • In a separate bowl combine vinegar, olive oil, salt and pepper.
  • Pour dressing over beans mixture and toss gently.
  • Serve cold and enjoy!

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