Mixed Bean Salad

10 Min.
0 Min.
6
Ingredients
2
teaspoon Better Than Bouillon® Seasoned Vegetable Base
2 teaspoon Better Than Bouillon® Seasoned Vegetable Base
1
teaspoon Dijon mustard
1 teaspoon Dijon mustard
1
teaspoon dried oregano
1 teaspoon dried oregano
½
teaspoon kosher salt
½ teaspoon kosher salt
½
teaspoon black pepper
½ teaspoon black pepper
¼
teaspoon crushed red pepper
¼ teaspoon crushed red pepper
2
teaspoons minced garlic
2 teaspoons minced garlic
¼
cup freshly chopped parsley
¼ cup freshly chopped parsley
cup red wine vinegar
⅓ cup red wine vinegar
½
olive oil
½ olive oil
½
cup thinly sliced white onion
½ cup thinly sliced white onion
1
(16 ounce) can Bush’s® Garbanzo Beans, drained and rinsed
1 (16 ounce) can Bush’s® Garbanzo Beans, drained and rinsed
1
(15.5 ounce) can Bush’s® Cannellini Beans, drained and rinsed
1 (15.5 ounce) can Bush’s® Cannellini Beans, drained and rinsed
1
(16 ounce) can Bush’s® Light Kidney Beans, drained and rinsed
1 (16 ounce) can Bush’s® Light Kidney Beans, drained and rinsed
Directions
  1. Add the vegetable base, mustard, oregano, salt, pepper, crushed red pepper, garlic, and parsley to a medium-mixing bowl. Slowly whisk in the red wine vinegar and olive oil until combined.
  2. Add the onions and all of the beans to the bowl and toss to combine.
  3. Cover the bowl with plastic wrap and refrigerate for 30 minutes before serving.

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