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Summer Bean Salad

1 (15 oz.) can no-salt black beans, drained and rinsed

1 (15 oz.) can no-salt white beans, drained and rinsed

2 c. chopped tomatoes

1 c. diced red bell pepper

1 c. diced yellow bell pepper

½ c. (1.8 oz.) sliced green onions

¼ c. (up to ¾ c.) minced fresh basil (about 1.1 oz.)



3 T. (1.9 oz.) Napa Valley Balsamic vinegar

2 T. (1.0 oz.) Westbrae Natural mustard

1 T. lemon juice

½ T. agave

½ t. garlic powder

¼ t. salt (optional)

Pinch black pepper


5 oz. finely chopped leafy greens per 2 servings (buy 10 oz. total)




Combine the beans, tomatoes, peppers, onions and basil in a large bowl.


Whisk together the dressing ingredients until well blended.  (Makes less than ½ c.)


Pour dressing over bean mixture.  Toss gently.  Transfer to a large sealed container.  Allow to marinate in the refrigerator for at least 4 hours.


To serve: place 2.5 oz. of chopped greens in the bottom of each salad bowl and top with the bean salad.


Makes 4 (13 oz.) servings. 


Serve with fruit.


Note: Fresh basil is available from mid-July - early August until mid-September.


VARIATION: Add additional ¼ c. of basil and 4 oz. uncooked rotini, cooked

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