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.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the finely chopped red onion and cook for 2-3 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the green beans to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender but still crisp.

Step 5

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.

Step 6

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.

Step 7

Pour the dressing over the bean mixture in the skillet and toss to coat evenly.

Step 8

Remove the skillet from heat and sprinkle the chopped fresh parsley over the top.

Step 9

Serve the hot bean salad immediately as a side dish or enjoy it on its own for a light meal.

Nutrition Facts

Serving size	1580.2 grams (1580.2g)

Amount per serving	% Daily Value*
Calories	1253

Total Fat 34.10g	44%
Saturated Fat 5.30g	27%
Polyunsaturated Fat 2.90g
Cholesterol 0mg	0%
Sodium 4219mg	183%
Total Carbohydrate 202.00g	73%
Dietary Fiber 46.30g	165%
Total Sugars 51.70g
Protein 52.30g	105%

Vitamin D 0IU	0%
Calcium 570mg	44%
Iron 18mg	102%
Potassium 3995mg	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.

Source of Calories

Fat: 23.2%

Protein: 15.8%

Carbs: 61.0%