Some recipes are good the day you make them. This one is better the next day — and even better the day after that. Three types of beans, tender-crisp green beans, and sautéed dandelion greens come together in a light herb-and-red-onion marinade that deepens overnight in the refrigerator into something genuinely satisfying. The overnight marinating time isn't optional so much as it's the point; eight hours is what takes this from good to the kind of salad you find yourself eating straight from the container. Beans are one of the most practical foods in a health-conscious kitchen: high in plant-based protein, rich in fiber, and shown to support healthy blood sugar levels and sustained energy. Dandelion greens add a slight bitterness that beautifully balances the earthiness of the beans; collard greens work as a substitute if dandelion greens aren't available at your store. Make a batch on Sunday, and lunch is handled for most of the week.
Make this salad the night before for the perfect lunch or snack!
Shopping List:
- 1 cup Kidney Beans
- 1 cup Garbanzo Beans
- 1 cup Pinto Beans
- 1 cup green string beans
- 1 cup dandelion greens - may substitute greens here, e.g., collard greens
- 1 tsp Extra Virgin Olive Oil
- 2 cups water
- 1/4 cup red onion
- 1/2 cup water
- 2 tsp Brown Rice Vinegar
Mixing your Goods:
Bring 2 cups of water to a boil, add green beans, and boil for 3 minutes. You'll need to keep the water, so use a slotted spatula to lift the green beans from the water. Combine green beans and other beans, drained and rinsed, in a bowl. Next, using the same boiling water, add the dandelion/collard greens. Boil 30 seconds, remove, and drain. Heat oil in a skillet. Sauté the blanched dandelion greens for 1 to 2 minutes. Place the beans in the mixing bowl. Toss to mix. Prepare the marinade next. Place the minced parsley, chopped red onion, and water into a food processor. Puree, and pour over the beans. Mix together thoroughly. Place in the refrigerator, and allow to marinate for 8 hours or overnight. Mix just before placing in a serving bowl.