Bean salad quick, perfect for summer

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Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.

The garlic gets stronger as this dish sits, so I prefer to serve it the same day it is made.

The dressing can be processed using an immersion (stick) blender, a mini food processor or a blender, or the ingredients can be finely chopped by hand.

Basil-Oregano White and Black Bean Salad

4 to 6 servings (makes 3 cups)

¼ cup extra-virgin olive oil

2 tablespoons finely chopped garlic

2 tablespoons red wine vinegar

1 cup loosely packed fresh basil leaves (½ ounce), coarsely chopped

2 tablespoons fresh oregano leaves (⅛ ounce)

¼ teaspoon sugar

Kosher salt

Freshly ground black pepper

1½ cups cooked, no-salt-added black beans

1½ cups cooked, no-salt-added navy beans

Add oil and garlic in a small sauté pan over medium-low heat. Cook for 10 minutes, adjusting so as not to brown the garlic; remove from heat.

Add garlic, vinegar, basil, oregano and sugar to a blender. Season with salt and pepper. Purée smooth.

Toss dressing with the beans to coat. Adjust seasoning as needed. Serve at room temperature.

Per serving (based on 6): 210 calories, 8 g protein, 23 g carbohydrates, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 40 mg sodium, 9 g dietary fiber, 0 g sugar