This bean salad is bright, colorful and full of contrasts. The softness of the beans, the crunch of the pepper and celery, the sweetness of the tomato and the tang of the balsamic vinegar all harmonize very nicely with each other.
This is incredibly easy to throw together. Feel free to adjust the amounts of vegetables and to use as many different kinds of vegetables as you like. Try throwing in some blanched green beans or peas. You could even change the types of beans, I used chickpeas and red (kidney) beans, but white cannellini beans and black beans would be good, too. This salad tastes even better the next day, after everything has had a chance to marinate in the balsamic vinegar and olive oil.
- 1 can of chickpeas (also known as garbanzo beans)
- 1 can of red beans
- 1 clove of garlic, chopped very fine (I would have used a garlic press if I had one)
- 1/2 red onion, diced very fine
- 2 stalks of celery, ends trimmed
- 1 yellow pepper, chopped
- 1/2 cucumber, chopped (I used an english cucumber- they have fewer seeds and thinner skin, so I just cut it up, skin, seeds and all.)
- 10 cherry tomatoes, cut in half
- handful of parsley
I dont have any measurements for the vinegar and olive oil- I would suggest starting with a few tablespoons of a really good extra virgin olive oil, and a couple tablespoons of balsamic vinegar- add plenty of kosher or sea salt and fresh ground pepper, taste, and adjust to suit your palate.