This vibrant No Bake Salad combines three types of beans with sweet roasted bell peppers and paper-thin onions for a hearty, textural experience. The dressing, a blend of olive oil, balsamic vinegar, and fresh herbs like cilantro and basil, adds a bright, aromatic kick that cuts through the earthiness of the beans. It’s a perfect make-ahead dish that tastes even better after sitting in the fridge, allowing the flavors to meld together. Serve it as a satisfying side for BBQs, a light lunch, or a vegan-friendly main course. Simple, wholesome, and full of flavor, this salad is a reliable crowd-pleaser that requires no cooking, just mixing and chilling.
No Bake Bean Salad
Description
This vibrant No Bake Salad combines three types of beans with sweet roasted bell peppers and paper-thin onions for a hearty, textural experience. The dressing, a blend of olive oil, balsamic vinegar, and fresh herbs like cilantro and basil, adds a bright, aromatic kick that cuts through the earthiness of the beans. ItâÂÂs a perfect make-ahead dish that tastes even better after sitting in the fridge, allowing the flavors to meld together. Serve it as a satisfying side for BBQs, a light lunch, or a vegan-friendly main course. Simple, wholesome, and full of flavor, this salad is a reliable crowd-pleaser that requires no cooking, just mixing and chilling.Directions
-
Prepare the dressing by combining olive oil, balsamic vinegar, minced cilantro, thyme, basil, ground cumin, honey mustard, and minced garlic in a small bowl or food processor.
-
Whisk or blend the dressing ingredients until emulsified and smooth.
-
Drain and rinse the black beans, pinto beans, and navy beans thoroughly in a colander.
-
In a large mixing bowl, combine the drained beans and chopped roasted bell peppers.
-
Add 1/2 cup of the prepared dressing to the bean mixture and toss gently to coat evenly.
-
Cover the bean mixture and refrigerate for at least 1 hour, or preferably overnight, to allow flavors to meld.
-
Meanwhile, place the paper-thin sliced onion in a small bowl.
-
Toss the onion slices with cider vinegar, sugar, and 1/2 teaspoon of salt.
-
Cover the onion mixture and refrigerate alongside the beans to pickle slightly and soften the bite.
-
Just before serving, taste the bean salad and adjust seasoning with additional salt if needed.
-
Stir in the remaining dressing if a wetter salad is desired.
-
Garnish with the pickled onion mixture and serve chilled.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 117kcal
- % Daily Value *
- Total Fat 7.1g11%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 327mg14%
- Total Carbohydrate 11.0g4%
- Dietary Fiber 3.6g15%
- Sugars 1.5g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
