Hot Bean Salad
Bursting with vibrant flavors and packed with nutrients, this Hot Bean Salad is a quick and wholesome dish that's perfect as a side or a standalone meal. Featuring the hearty combination of green beans, kidney beans, and cannellini beans, this recipe is elevated with the sweetness of cherry tomatoes, the crunch of red bell peppers, and the aromatic touch of garlic and red onion. Tossed in a tangy balsamic-Dijon dressing with a hint of honey, every bite is a balance of savory, sweet, and tangy notes. Ready in just 30 minutes, this warm salad is finished with a sprinkle of fresh parsley for a pop of color and freshness. Whether you're looking for a vegetarian dish or a lighter option, this easy-to-make recipe is a delicious way to enjoy a medley of flavorful ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (finely chopped) red onion
- 3 minced garlic cloves
- 200 grams (trimmed and cut into 2-inch pieces) green beans
- 1 can (15 ounces, drained and rinsed) kidney beans
- 1 can (15 ounces, drained and rinsed) cannellini beans
- 150 grams (halved) cherry tomatoes
- 1 medium (diced) red bell pepper
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the finely chopped red onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the green beans to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender but still crisp.
Stir in the kidney beans, cannellini beans, halved cherry tomatoes, and diced red bell pepper. Cook for another 3-4 minutes until everything is heated through.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
Pour the dressing over the bean mixture in the skillet and toss to coat evenly.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the top.
Serve the hot bean salad immediately as a side dish or enjoy it on its own for a light meal.
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4219 mg | 183% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 51.7 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3995 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
