More About This Recipe
It happens to all of us – sometimes, we’re short on both time and energy.
Combine that with the hot summer months and having meals to plan or parties to go to, and the last thing you want to do (or even have a spare minute to do) is make an elaborate meal.
When I’m crunched for time and can’t even consider turning on the oven in the blazing heat, this Bean Vinaigrette Salad does the trick for a quick and simple appetizer or snack. All it takes is a few simple steps and a couple of hours in the refrigerator, and you’ve got a yummy, crunchy, refreshing bean salad to scoop up with your favorite chips or a fork. To get started:
Take your favorite kind of onion – yellow, white or red – and chop it up. Place the chopped onion in a large bowl.
Then, add the greens – chopped green pepper and celery add a tasty crunch and flavor to the salad.
Then it’s time for the star of the show – the beans. Add some black beans and some light red kidney beans to create a dynamic flavor and texture combination.
After that, add some vinegar for tartness, some sugar for sweetness, a little bit of oil, toss it all together and chill it for a couple of hours so the flavors can meld together.
And that’s it! Serve with your favorite chips or divvy up on plates and eat it as a side dish to a simple summer meal. And take the few extra minutes you saved to relax – it is summertime, after all.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!