From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Dense Bean Salad
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Instructions
1
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In a small bowl or jar, whisk together apple cider vinegar, lemon juice, lemon zest, honey, garlic, thyme, salt, black pepper, and red pepper flakes. Slowly drizzle in the olive oil while whisking until fully emulsified.
2
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In a large bowl, combine beans, cucumber, bell pepper, red onion, corn, sun-dried tomatoes, cilantro, and mint.
3
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Pour the dressing over the salad. Toss gently until everything is well coated.
4
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Cover and let sit for at least 1 hour at room temperature or refrigerate overnight.
5
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Stir before serving, taste, and adjust seasoning if needed. Serve chilled or at room temperature.
My Calorie Intake
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Tips & Tricks (5)
- Bean Soaking Secrets 💧If using dried beans, soak them overnight and add a pinch of baking soda to the water to help soften and reduce cooking time.
- Herb Chopping Pro Tip 🌿Roll fresh mint and cilantro leaves tightly before chopping to prevent bruising and preserve their vibrant color and essential oils.
- Dressing Emulsion Magic 🥄Whisk the olive oil into the lemon juice and vinegar slowly to create a stable, creamy emulsion that coats the beans and vegetables evenly.
- Flavor Layering Technique 🧂Let the salad sit for 30 minutes after dressing to allow the beans to absorb the marinade and develop deeper, more complex flavors.
- Veggie Texture Perfection 🔪Cut vegetables to uniform, small dice (about 1/4 inch) to ensure even distribution and a consistent bite in every spoonful.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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