Spring Beans in Raspberry Sauce
This vibrant pink bean salad combines fresh raspberries with an assortment of beans, creating a refreshing and no-cook side dish perfect for summer gatherings.
Equipment
- blender
- Colander or strainer
- Knife
- Large-size bowl
Ingredients
- 1 can 15 ounces, or 425 g kidney beans
- 1 can 15 ounces, or 425 g garbanzo beans
- 1 can 15 ounces, or 425 g cut green beans
- 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
- ½ cup 120 ml canola or other vegetable oil
- ¼ cup 60 ml apple cider vinegar
- 1 tablespoon 15 g minced garlic
- 5 leaves fresh basil
- Salt and pepper to taste
Instructions
- In a colander or strainer, empty the contents of all the canned beans, rinse, and drain.
- Shake off the excess water and transfer the beans to a large-size bowl.
- Add the raspberries, oil, vinegar, garlic, basil, salt, and pepper to a blender and purée until frothy and pink.
- Pour the raspberry sauce over the beans and toss to coat.
- Serve cold or at room temperature.
Notes & Wine Advice
Wine advice:
A chilled rosé wine will complement the sweet and tangy raspberry sauce beautifully.
Nutrition values
Calories: 160 kcal | Carbohydrates: 28 g | Protein: 6 g | Fat: 6 g | Sugar: 8 g