Five-Bean Symphony with Mint Zest
Experience the vibrant flavors of a five-bean medley tossed with fresh mint and a zesty white wine vinegar dressing. This colorful dish showcases a nutritious blend of beans, making it perfect as a salad, side, or light main course. Enjoy the refreshing taste brightened by the mint and acidity, perfect for summer picnics or as a healthy option any time of year.
ingredients
- 1 cup canned black beans, rinsed and drained
- 1 cup canned kidney beans, rinsed and drained
- 1 cup canned garbanzo beans, rinsed and drained
- 1 cup canned pinto beans, rinsed and drained
- 1 cup canned cannellini beans, rinsed and drained
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup white wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1/4 cup diced red onion
steps
- 1.
In a large bowl, combine the black beans, kidney beans, garbanzo beans, pinto beans, and cannellini beans.
- 2.
If using, add the diced red onion and toss gently to mix.
- 3.
In a separate small bowl, whisk together the chopped mint, white wine vinegar, olive oil, garlic powder, smoked paprika, salt, and pepper until well combined.
- 4.
Pour the dressing over the bean mixture and toss gently until all ingredients are coated.
- 5.
Let the salad sit for at least 15 minutes to allow flavors to meld.
- 6.
Serve chilled or at room temperature, garnished with additional mint if desired.
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