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Bean Salad with White Balsamic Vinaigrette Recipe

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This recipe for Bean Salad with White Balsamic Vinaigrette is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (16 ounces) chickpeas
1 can (16 ounces) white beans
1 can (16 ounces) kidney beans
2 teaspoons minced garlic (I used about 2 cloves)
1 teaspoon sea salt, or more to taste
1/3 cup chopped Italian parsley
2 teaspoons chopped fresh chives
1 teaspoon dried tarragon (I had fresh, and used a little more)
1 1/2 tablespoons olive oil
1 1/2 tablespoons Dijon mustard
1 tablespoon white balsamic vinegar (or more to taste)
Pepper, to taste
Fresh lemon juice (optional, to taste)
Directions:
Directions:
Basically this is a dump and mix recipe (of the highest order, of course!). Drain the beans and rinse them off in a colander so you get rid of all that slimy stuff they're canned in. Then put them in a bowl and add the rest of the ingredients. Since canned beans aren't as sturdy as dried, be careful while you mix so as not to break up the beans. Squirt with a little lemon juice if you'd like before serving.

 

 

 

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