Ingredients:

  • 1 cup, tightly packed Fresh Basil, leaves only, roughly chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice
  • 1 Tbsp Red Wine Vinegar
  • 1 small clove Garlic, finely minced or grated
  • 1/2 tsp Fine Sea Salt, or to taste
  • 1/4 tsp Freshly Ground Black Pepper, or to taste
  • 1 can (15 oz) Canned Kidney Beans, drained and rinsed
  • 1 can (15 oz) Canned Cannellini Beans, drained and rinsed
  • 1 can (15 oz) Canned Black Beans, drained and rinsed
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1/2 medium Red Onion, very finely diced
  • 1/2 English or 1 small field Cucumber, seeds removed, diced small
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Prep the Herbs: Finely chop the fresh basil leaves.
  2. Combine Acid & Flavour: In a small bowl or jar, combine the lemon juice, red wine vinegar, minced garlic, salt, and pepper. Stir until the salt dissolves.
  3. Emulsify the Dressing: Gradually stream the olive oil into the acid mixture while whisking vigorously (or shaking the jar tightly). Continue until the dressing is well-combined and slightly thickened. Taste and adjust seasoning—it should be punchy! Set aside.
  4. Rinse the Beans: Place all three types of canned beans into a colander. Rinse thoroughly under cold running water for at least one minute until all the starchy liquid is gone. Drain well and shake off excess moisture.
  5. Prep the Vegetables: Halve the cherry tomatoes. Finely dice the red onion. Peel and seed the cucumber (if using a large one) and dice it to a similar size as the tomatoes.
  6. Combine Ingredients: In the large salad bowl, gently combine the rinsed beans, halved tomatoes, diced red onion, diced cucumber, and chopped fresh parsley.
  7. Dress the Salad: Pour about three-quarters of the prepared basil vinaigrette over the bean and vegetable mixture. Toss gently until everything is lightly coated.
  8. Taste and Adjust: Taste the salad. Add more salt, pepper, or the remaining vinaigrette if needed. The flavour should be vibrant and lifted by the lemon.
  9. Chill (Crucial Step): Cover the bowl and refrigerate the salad for a minimum of 30 minutes. This chilling time allows the beans to absorb the dressing and for the flavours to truly marry.
  10. Serve: Give the salad a final, gentle toss just before serving.