This Bean Salad is a layered bean salad with beans, cucumbers, tomatoes, chickpeas, arugula, hearts of palm and blue cheese with a delicious vinaigrette.
Course Salad
Cuisine American
Keyword bean salad
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 8servings
Calories 298kcal
Author Deborah Harroun
Ingredients
Vinaigrette:
1/2cupred wine vinegar
1/2cupbalsamic vinegar
1/2cupextra virgin olive oil
2tablespoonschopped shallots
1tablespoonDijon mustard
1teaspoonsea salt
Salad:
1can8-oz hearts of palm, drained
1can15.25 oz kidney beans, drained and rinsed
1cupdiced cucumber
1cuphalved cherry tomatoes
1can15.5 oz chickpeas, drained
2cupsbaby arugula or other baby greens
1cupcrumbled blue cheese
Instructions
For the vinaigrette, combine the red wine vinegar, balsamic vinegar, olive oil, shallots, mustard and salt. Whisk together until combined.
Slice the hearts of palm into rings and set aside. In a small bowl, combine the kidney beans with 2 tablespoons of the vinaigrette. Toss quickly, then transfer to a large salad bowl. In the same small bowl, combine the cucumber with some of the vinaigrette, then transfer to the salad bowl to make the second layer. Repeat with the tomatoes, chickpeas, arugula and then the hearts of palm. Sprinkle the blue cheese over the top, then cover and refrigerate for 1 hour before serving.
Notes
adapted from Cooking from the HipNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.