This Italian Bean Salad Recipe is the perfect light and summery side dish! It's filled with a variety of vegetables, topped with fresh basil, and a simple balsamic dressing. It's a healthy, and delicious option that you'll want to make over and over again this summer!
1CupChopped Grape TomatoesAny small tomato will work!
15OuncesChickpeasRinsed and drained.
⅓CupRoughly Chopped Basil
2TablespoonsOlive Oil
2TablespoonsBalsamic Vinegar
1+½TeaspoonsSalt
¼TeaspoonBlack Pepper
Instructions
Start by preparing the vegetables, and rinsing the beans. Measure out what you need, and add it to a large bowl.
Next, add the basil, olive oil, balsamic, salt, and black pepper. Stir together with two wooden spoons until it's fully combined.
Cover the bowl and chill for 30-60 minutes before serving. This allows time for the flavors to mesh together.
Notes
Helpful Tips
Make sure to cut the vegetables into even, bite sized pieces! I chopped them by hand, but there's an amazing tool I discovered last year that does all the chopping for you! It's easy to use, and guarantees they will all be the same size. You can find it on Amazon.
I like to start with a small amount of salt and pepper, but feel free to add more! Always taste test before serving.
You don't have to chill this salad before serving, but I highly recommend you do. I typically serve mine at least an hour after I make it. The flavors take time to mesh together, and it tastes best when it's chilled.
Frequently Asked Questions
What do you serve with Bean Salad?I like to serve my Bean Salad with Balsamic Chicken or Steak! It's a great side dish to go with grilled food or summery recipes.
How long does this Bean Salad last in the refrigerator?I would say this recipe will last about 5 days in the refrigerator.
Are Chickpeas and Garbanzo beans the same?Yes, they are the same!
How to store leftovers
Leftovers should be stored in an air tight container - I like using glass containers! You can also cover the serving bowl with plastic or reusable wrap. Store it in the refrigerator for up to five days.