Summer is in full swing, although it was pretty drab this weekend, I still did not feel like hovering over a stove cooking anything. This bean salad literally takes minutes to whip up. It makes a great side dish for a BBQ or even a full meal.
Ever since I could remember, my Mom always made this bean salad for special occasions or big family gatherings and I still ask for it when I come home for visits since we’re pretty much the only ones who eat it! Boys + beans = music that no one wants to hear or smell!
When I moved out on own and called for the recipe, I had no idea how easy and versatile it was. A base of vinegar, oil and sugar is all you need. Then you simply add your favourite beans and veggies; the combos are endless! I put a little spin on it and added spiralized zucchini and used coconut nectar for the sugar since it’s low glycemic. If you don’t have a spiralizer, that’s ok, just chop up the zucchini instead.
Try it out for your next Meatless Monday or any day of the week!Print Recipe
1 15oz can chickpeas, rinsed and drained
1 15oz can black beans, rinsed and drained
1 large zucchini, spiralized or chopped
1/4 cup red onion, diced
3 stalks of celery, diced
3 Tbsp olive oil
1/4 cup + 2 Tbsp apple cider vinegar
2 Tbsp coconut nectar (could also use honey, maple syrup or agave)
Squeeze of lemon juice
In a mason jar, combine the oil, vinegar, coconut nectar, and lemon juice. Put the lid on and shake vigorously. In a large bowl, add all the veggies and beans. Pour dressing over top, add S&P to taste and mix well until combined.
Refrigerate for at least 4 hours, or overnight. This is one of those salads that gets better the longer it marinates.
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.