Bean, Apple, and Cranberry Salad

Name: Bean, Apple, and Cranberry Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 cup canned chickpeas (rinsed and drained); 1 cup canned kidney beans (rinsed and drained); 1 cup canned black beans (rinsed and drained); 1 cup apple (diced); 1/2 cup dried cranberries; 1/2 cup red onion (finely chopped); 1/4 cup parsley (chopped); 1/4 cup olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

15 min 6 servings Easy

All Recipes

Bean, Apple, and Cranberry Salad

A refreshing and nutritious salad featuring a mix of legumes, crisp apples, and tart cranberries.

Prep

15 min

Total

15 min

Servings

Difficulty

Easy

This Bean, Apple, and Cranberry Salad is a delightful and nutritious option for those seeking a healthy and refreshing side dish. Packed with a variety of legumes, it offers a good source of protein and fibre, while the apples and cranberries add a touch of sweetness and tartness, making it a well-balanced dish. Perfect for a light lunch or as a side dish at dinner, this salad is as versatile as it is delicious. The combination of textures and flavours will satisfy your taste buds and leave you feeling full and energized.

Ingredients

Servings

For the Salad

For the Vinaigrette

Instructions

Prepare the beans

Rinse and drain the canned chickpeas, kidney beans, and black beans thoroughly under cold water. Set aside.

Pro tip: Rinsing canned beans helps reduce their sodium content.

Dice the apple

Core and dice the apple into small, bite-sized pieces. Add them to a large mixing bowl.

Pro tip: Use a crisp apple like Granny Smith for a tart flavour.

Mix the salad ingredients

Add the rinsed beans, dried cranberries, chopped red onion, and parsley to the bowl with the apples. Toss gently to combine.

Pro tip: Ensure all ingredients are evenly distributed for a uniform taste.

Prepare the vinaigrette

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well emulsified.

Pro tip: Adjust the seasoning to taste, adding more salt or vinegar if desired.

Dress the salad

Pour the vinaigrette over the salad mixture. Toss everything together until the salad is well coated with the dressing.

Pro tip: For a more intense flavour, let the salad sit for 10 minutes before serving.

Serve

Transfer the salad to a serving dish and garnish with additional parsley if desired. Serve chilled or at room temperature.

Pro tip: Add a sprinkle of nuts like walnuts or almonds for extra crunch.

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Tips & Tricks

<ul><li>Use fresh, crisp apples for the best texture.</li><li>Rinse canned beans thoroughly to reduce sodium.</li><li>Allow the salad to marinate for a richer flavour.</li><li>Add nuts for extra crunch.</li></ul>

Serving Suggestions

Serve the salad chilled for a refreshing bite or at room temperature to enhance the flavours. Pair it with grilled chicken or fish for a complete meal. This salad can be made ahead and stored in the refrigerator for up to 3 days. Keep the dressing separate until ready to serve to maintain the crispness of the apples.