Easy Summer Bean Salad

As I’ve gotten older I’ve really come to enjoy the simplicity of beans – just about any kind but particularly cannelini, garbanzos and black beans.  They have become a staple in my pantry and are a go to for a number of dishes. They aren’t limited to soups although I do love them in my chilis and pasta fagioli. Have you ever made baked beans using those big butter beans? Sooooo good.

In keeping with the no-fuss meals we love this time of year, a bean salad makes a great picnic dish, pairs well with your favorite grilled meats or is great on its own.  I served my bean salad mixed with spiralized zucchini to add a different texture.  I’m thinking the leftovers will make a great topping for a grilled veggie burger or make a great wrap filling.

This salad comes together quickly with fresh garden ingredients tomatoes, red pepper and basil, a splash of olive oil and a squeeze of lemon.  I also chose to add capers for a little extra zing.

Recipe – Makes about 3 – 1/2 cup servings

1 can of cannelini beans, rinsed and drained

1/4 cup of diced tomatoes

1/4 cup of diced red pepper

2 tablespoons of diced onion

1 tablespoon of capers

1 tablespoon of olive oil

2 tablespoons of chopped basil

Squeeze of lemon

Combine all ingredients and refrigerate for an hour or two for flavors to combine.

Below: Bean salad with spiralized zucchini, balsamic vinegar and feta cheese