Three Bean Salad with Sautéed Chard
This is a great dish to throw in a jar or container and take to work for a healthy room-temperature lunch.
1½ cups cooked great northern beans
1½ cups cooked adzuki beans
1½ cups cooked black-eyed peas
1 cup packed rainbow chard, chopped (including some of the stems—they add color and texture to the salad)
2 cloves garlic, minced
1 healthy handful parsley, chopped
3 scallions, chopped
¼ cup olive oil (plus 1 tablespoon more for cooking)
⅓ cup white balsamic vinegar
1 teaspoon Dijon mustard
½ lemon
salt and pepper
1. Place a large frying pan over medium-high heat. Add a drizzle of olive oil (about a tablespoon) and the minced garlic. Cook for about 30 seconds, until fragrant. Add the chard and cook for about 2 minutes, stirring throughout, until wilted. Drizzle with lemon to keep from browning and set aside.
2. Place the mustard and the vinegar in a small mixing bowl. Slowly drizzle in the olive oil until incorporated. Season with salt and pepper.
3. Add all the beans to a large mixing bowl. Pour the dressing over top and mix. Add the chard and the herbs. Mix to combine and season to taste.
Originally featured in Spilling the Beans
