Every single time we visit Mary’s Pizza Shack, I have to get their Mary’s Side Salad. It is really a simple salad but what makes it fantastic is the little scoop fresh, crunchy, tangy Three Bean Salad that they put on it. The bean salad coats the lettucet in with a rich Italian vinaigrette making it the only dressing you really need.
This weekend I decided I really needed to try to make my own healthy version and serve it over salad for lunches. I bulked it up with extra crunch by adding a bunch of veggies for their texture and flavor. Feel free to mix & match using what you have on hand from celery to carrots, bell pepper, sweet tomatoes, zucchini and more.
The only vegetable I forgot the most important vegetable of all ~ Green Beans!
Instead of heading back to the store, I just went with it and decided this would be a Two Bean Summer Salad lol. Everything in this recipe just works and the longer it marinates, the better it gets. I really love the way the beans add a nice creamy texture when paired with the crisp veggies, tangy red wine vinegar and fresh, sweet basil.
It’s Vegan, Simply Filling & Simply Delicious!
The only thing about making delicious salads like this is that you are probably going to have to share. The Husband ate over half of this so I will definitely double it next time!
TWO BEAN SUMMER SALAD (print it!)
- 15 oz can kidney beans, drained and rinsed
- 15 oz can cannellini beans, drained and rinsed
- 1/4 red onion, chopped
- 3 celery stalks, diced
- 1/4 cup carrots & red cabbage, grated
- 1/2 cup basil, chopped
- 1 red or yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 garlic clove, minced
- 2 Tbsp Extra Virgin Olive Oil
- 1/3 cup red wine vinegar
- 2 Tbsp lemon juice
- 1 Tbsp balsamic vinegar
- Sea salt & black pepper to taste
1. In a large mixing bowl combine the beans, vegetables and basil. Set aside.
2. In a small bowl, whisk together the garlic through balsamic vinegar.
3. Pour the dressing over the vegetable bean mixture and toss. Chill 1 hour to allow the flavors to marinate. Enjoy as is or served over mixed greens.
Makes 4 servings, 1 cup each, 5 points+, (100% Simply Filling)
Nutritional information per serving calculated at caloriecount.com
STEP – BY – STEP
In a large bowl, combine the beans, veggies and basil.
Whisk together the the garlic through balsamic to make one delicious dressing. If you would like it sweeter, add 1 tsp honey.
Pour the dressing over the vegetable and bean salad. Toss and enjoy!
I am off to enjoy the night with The Husband and will catch up with you all tomorrow for Wordless Wednesday and my journal if I have time.
I’m making this for next week lunches. Thanks!!! 🙂
Another option is a tuna & bean salad. Yum!
I can’t wait to try this salad! I have been really groovin’ on green beans lately! I can get a big bag from the farmers market for $3. I have been mostly eating them raw as a snack with a cheese stick. There is so little prep to eat them which I love! Today I threw some into my salad of mixed baby greens that I had for lunch topped with an orange tomato, and a tiny bit of blue cheese, some left over salmon drizzled with balsamic, so good!
Gail H. says
Can’t wait to try the bean salad…it’s something I’ve been craving! I’m also gonna agg free green beans 🙂 Thanks for this one Danica!
I made this for a barbecue over the weekend. I am a vegetarian so it was a great main dish option for me while everyone else was eating burgers and ‘dogs. Thanks!