Raspberry Five-Bean Salad
A colorful chilled five-bean salad tossed with a fresh raspberry, basil, garlic, and apple cider vinegar dressing. A refreshing vegan no-cook side dish for summer barbecues, picnics, and outdoor meals.
Equipment
- blender
- Large mixing bowl
Ingredients
- 15 ounces Butter Beans canned, drained and rinsed
- 15 ounces Cannellini Beans canned, drained and rinsed
- 15 ounces Garbanzo Beans canned, drained and rinsed
- 15 ounces Kidney Beans canned, drained and rinsed
- 15 ounces Green Beans canned, drained and rinsed
- 1 cup Fresh Raspberries
- 1/2 cup Canola Oil
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Garlic minced
- 5 leaves Fresh Basil
- Salt to taste
- Ground Black Pepper to taste
Instructions
- Place the butter beans, cannellini beans, garbanzo beans, kidney beans, and green beans in a colander.
- Rinse thoroughly under cold water and allow the beans to drain.
- Transfer the drained beans to a large mixing bowl.
- Place the raspberries, canola oil, apple cider vinegar, garlic, basil, salt, and black pepper in a blender.
- Blend until smooth, frothy, and bright pink.
- Pour the raspberry dressing over the beans.
- Toss gently until all the beans are evenly coated.
- Serve chilled or at room temperature.
Notes & Wine Advice
Serving Suggestions
Serve this chilled bean salad alongside grilled vegetables, veggie burgers, roasted vegetables, or other barbecue dishes. It also works well as a substantial picnic salad or a colourful addition to a summer buffet.Recipe Notes
Rinse all canned beans thoroughly and allow them to drain well before adding the dressing. Excess liquid can dilute the raspberry flavour. Toss gently so the softer butter and cannellini beans remain intact.Variations
Add chopped cucumber, red onion, bell pepper, or fresh spinach for additional colour and texture. Fresh mint can replace the basil for an even fresher summer flavour. A small amount of Dijon mustard can be blended into the raspberry dressing for extra sharpness.Storage
Store the salad in an airtight container in the refrigerator for up to three days. Stir gently before serving because some of the raspberry dressing may settle at the bottom of the container.Wine Advice
A lightly sweet Moscato complements the fresh raspberry flavour and balances the acidity of the apple cider vinegar. A fruity Riesling is another refreshing choice for warm-weather meals.Nutrition values
Serving: 1 gr | Calories: 560 kcal | Carbohydrates: 70 g | Protein: 20 g | Fat: 28 g | Saturated Fat: 2 g | Sodium: 700 mg | Sugar: 8 g