Discover the joy of a colorful and nutritious meal with the Layered Bean Salad. This salad is not only a feast for the eyes but also a powerhouse of nutrients, combining various beans and vegetables in a delightful mix of flavors and textures.
Layered Bean Salad Recipe
Ingredients:
- Edamame (shelled)
- Cannellini beans
- Red kidney beans
- Sweet corn
- Red onions, finely chopped
- Lettuce, chopped
- Olive oil
- Lemon juice
- Fresh herbs (like parsley or cilantro), chopped
- Salt and pepper, to taste
Instructions:
- Prepare the Beans: Rinse all the beans (edamame, cannellini, and kidney beans) and drain them well. If using canned beans, ensure they are rinsed to remove any excess sodium.
- Layer the Salad: In a large, clear glass bowl, start layering your salad. Begin with a layer of lettuce, followed by edamame, cannellini beans, kidney beans, sweet corn, and finally, the chopped red onions.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Dress the Salad: Drizzle the dressing over the top layer of the salad. You can either serve it this way, allowing guests to mix the salad as they serve themselves, or gently toss the salad before serving to combine the layers.
- Garnish: Sprinkle with chopped fresh herbs for an added burst of flavor.
This Layered Bean Salad is perfect for picnics, potlucks, or as a healthy and satisfying side dish. It’s a great way to enjoy a variety of beans and vegetables in one dish.
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