This vibrant, cold bean salad with a refreshing raspberry sauce is the perfect no-cook side dish for hot summer days, bringing a burst of color and flavor to your gatherings.
Spring Beans with Tangy Raspberry Sauce
This vibrant, cold bean salad with a refreshing raspberry sauce is the perfect no-cook side dish for hot summer days, bringing a burst of color and flavor to your gatherings.
Equipment
- Blender, Colander or Strainer, Large bowl
Ingredients
- 1 can 15 ounces, or 425 g butter beans
- 1 can 15 ounces, or 425 g cannellini beans
- 1 cup 125 g raspberries, fresh or frozen
- 1 can 15 ounces, or 425 g garbanzo beans
- ½ cup 120 ml canola or other vegetable oil
- 1 can 15 ounces, or 425 g kidney beans
- 1 tablespoon 15 g minced garlic
- 5 leaves fresh basil
- 1 can 15 ounces, or 425 g cut green beans
- ¼ cup 60 ml apple cider vinegar
- Salt and pepper to taste
Instructions
- Empty the contents of all canned beans into a colander or strainer.
- Rinse and drain the beans, then transfer them to a large bowl.
- In a blender, combine raspberries, oil, apple cider vinegar, garlic, basil, salt, and pepper.
- Purée until the mixture is frothy and pink.
- Pour the raspberry sauce over the beans and toss gently to coat.
- Serve the salad cold or at room temperature.
Notes & Wine Advice
Serving Tip:
Pair with grilled vegetables or roasted meats for a refreshing side dish during warm-weather meals.
Wine Advice:
A light and fruity white wine, such as a Moscato, complements the tangy raspberry sauce and bright flavors of the salad.
Nutrition values
Calories: 220 kcal | Carbohydrates: 32 g | Protein: 8 g | Fat: 8 g | Sugar: 7 g