Bob’s Bean Salad is a refreshing, protein-packed classic that brings together the vibrant colors and flavors of mixed beans, crisp vegetables, and a tangy-sweet dressing. Perfect for picnics, potlucks, or a quick weekday meal, this hearty salad is as nutritious as it is delicious. It’s high in fiber, packed with plant-based protein, and can be enjoyed as a side dish or a light main course. Best of all — it tastes even better the next day after the flavors meld together.
Ingredients
- 1 red bell pepper, chopped
- 1/3 onion, chopped
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 1 (12 ounce) can kidney beans, drained and rinsed
- 1 (12 ounce) can pinto beans, drained and rinsed
- 1 (12 ounce) can garbanzo beans, drained and rinsed
- Dressing
- 2 tablespoons white vinegar or white wine vinegar
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup olive oil
- 2 ounces feta cheese
Instructions
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In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
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In a separate bowl, whisk white vinegar, balsamic vinegar, salt, and sugar together until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
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Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Scatter crumbled feta over just before serving; serve chilled.