Bean Salad with Orange Dijon and Balsamic Dressing

bean salad recipe

This bean salad recipe makes a great filling for lettuce or flatbread wraps. Use hothouse cucumbers, sometimes called English cucumbers, since they are not waxed or oiled, have edible seeds, and are easy to digest. Kirby, Persian, or Japanese cucumbers are delicious alternatives.

1 large orange, zest and juice
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
Salt and pepper
1 medium red onion
1 medium hothouse cucumber
15 ounces roasted bell peppers
1 garlic clove
1/3 cup flat-leaf parsley
15 ounces roasted bell peppers
1 garlic clove
1/3 cup flat-leaf parsley
15 ounces garbanzo beans, cooked
15 ounces black beans, cooked
One 15-ounce can pinto beans
1 pound frozen green peas, thawed

Whisk together the orange zest and juice, mustard, oil, vinegar, and salt and pepper in a large bowl. Dice the onion, cucumber and roasted bell peppers, and add to the bowl. Mince the garlic, rough chop the parsley, and add to the salad. Drain and rinse the beans and add along with the peas. Stir and serve chilled.

Why We Love It
The combination of garlicky beans and peas makes this healthy and delicious salad so filling that you can easily eat it as a main dish. The cucumbers add a nice crunch and the orange zest with Dijon mustard dressing rounds out the flavors.

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