Three Bean Salad with Chard
A colorful salad for your 4th of July barbecue!
Using canned beans cuts the prep time. The chard and onion mixture cooks up quickly so no heating up the kitchen. The last time I made this I tried a walnut oil, which added a tasty extra element to the salad.
Pairs well with anything you want to grill!
Ingredients
Salad Components:
- 3 cans of beans mix of kidney, cannellini, garbanzo, great northern, and pinto
- 1 bunch of chard any color works–rainbow or red is especially pretty in the salad
- 1 white or red onion with greens attached
- ½ bunch parsley
- Olive oil or other cooking oil
Dressing:
- ¼ c. balsamic vinegar
- ¼ c. oil olive always works, walnut or hazelnut are nice options
- ½ tsp. dried mustard
- ½ tsp honey
- ½ tsp salt
Instructions
- Separate the chard leaves from the stems. Heat a skillet with cooking oil. Chop the stems. Once hot, add the chard stems. Cook for about five minutes until they begin to soften.
- While cooking, cut the onion and the chard leaves into bite-sized pieces. Add the onion to the chard stems. Cook for two minutes. Add the chard leaves. Stir frequently. Cook until chard leaves have wilted.
- Drain and rinse the three cans of beans. Place in a large mixing bowl. Chop parsley leaves and smaller stems. (Save the larger stems in the freezer for stock.) Add the chard mixture to the beans and parsley.
- Combine vinegar, oil, dried mustard, honey, and salt in a small bowl or measuring cup. Whisk with a fork (or a small whisk). Pour over beans and chards. Stir to combine.
- Chill or serve at room temperature. Can be prepared ahead.
Notes
This salad can work as a meal on its own. Add in some smoked fish or a bit of cheese to mix it up.
When you try the recipe, let us know! We’d love to hear what you think.
