A tossed bean salad recipe can be a perfect meal for spring and summer months. A light and easy dish that can be tossed together in no time, it is a great way to shake up your menu.
Whether eating at home with the family or having guests over for some al fresco dining, it makes a quick and easy meal to prep.
A tossed bean salad can also make the perfect lunch and allow you to trade up your regular sandwich or a boring salad
This Tossed Bean Salad with Lemon Vinaigrette requires only a handful of other ingredients.
Tossed Bean Salad with Lemon Vinaigrette
Prep time: 15 minutes
1 can (15 ounces) 3 or 4 Bean Salad
2 tablespoons lemon juice or white wine vinegar
2 tablespoons olive oil
Coarsely ground black pepper, to taste
1 package (about 10 ounces) mixed salad greens with carrots
4 slices bacon (about 1/4 cup), cooked crisp and crumbled (optional)
Shaved Parmesan or Asiago cheese (optional)
Drain bean salad well; in small bowl, reserve 1/2 cup liquid.
To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.
Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.
Variation: Top salad with sliced grilled chicken then top with cheese.
Tossed Bean Salad Recipe provided by Family Features