Quick and easy Balsamic Bean Salad — your new picnic go to!
Balsamic Bean Salad
While it’s just the beginning of April, summer feels like it is in full swing in Seattle. It hit 80 degrees this week! Warm weather means a return to lighter food, less cooking, and trying to keep my kitchen cool. It also means picnics and eating at the beach and the park, and foods that keep well in a cooler!
^^^ Being tourists in our own city—checking out the Ballard Locks on a beautiful sunny day!
^^^ Everyone’s happy that we’re on spring break! Can’t wait for summer to start for real!
My Balsamic Bean salad is a spin on my Three Bean Salad. It’s a delicious variation that is a little bit sweet, a huge protein punch, and has been a total hit with my kids. Seriously—they’ve been popping these beans like they were candy!
These beans are quick to make—just a handful of pantry staples! The flavor develops the longer they sit, but they are yummy and ready to serve within an half hour of mixing them up! They use simple ingredients, and you can always change it up depending on what you have on hand. This salad is delicious on it’s own, and great scooped onto a giant pile of greens too! It also packs well for picnic lunches and potluck bbqs!
Bring this dish to your next BBQ and wow your friends! Because there’s nothing creamy in this recipe so it can sit out for a while and still be fine. Also, you’re guaranteed something to eat that will fill you up, even if the only other vegan option is chips! AND—this is great for all of your gluten free friends too—win! Make sure you take a picture when you make it, post it on Instagram, and tag it with #frieddandelions! I love to see what you’re up to in the kitchen!
Balsamic Bean Salad
- 1/4 cup balsamic vinegar
- 2 Tablespoons olive oil
- 2 Tablespoons maple syrup
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder (or mince 1 clove of fresh garlic)
- 1/2 teaspoon salt
- 1 14 ounce can white cannellini beans*
- 1 14 ounce can kidney beans*
- 2 green onions sliced
- 1/4-1/2 cup parsely chopped (1 big handful)
- 1/2 cup kalamata olives sliced
- 2 Tablespoons sundried tomatoes chopped
- Mix up the dressing ingredients in a dish large enough to hold all ingredients—balsamic vinegar, olive oil, maple syrup, onion and garlic powders, and salt.
- Add to the dish both types of beans, onions, kalamata olives, and sundries tomatoes.
- Give it a good stir to coat all of beans and other ingredients.
- Set aside to marinate (put it in the fridge if you're going to let it sit more than 30 minutes).
- Serve and enjoy!
** Don’t forget to save your Aquafaba (bean liquid) from the beans! You can use it to make:
Maple Dinner Rolls
S’Mores Chip Cookies
Carrot Muffin Cakes
Peppermint Patty Cupcake Brownies