Escarole and Bean Salad

Escarole and Bean Salad is a classic summer side dish that's both refreshing and satisfying. The combination of bitter escarole, hearty beans, sweet bell pepper, and tangy red onion is a perfect balance of flavors and textures. This salad is also incredibly versatile: you can add other vegetables, such as chopped cucumber or tomatoes, or swap out the beans for chickpeas or lentils. And the dressing is simple but flavorful, with just a touch of red wine vinegar to brighten things up.

Escarole and Bean Salad is a dish with a long and storied history. The earliest known recipes for this salad date back to the 16th century, and it has been a popular dish in Italy ever since. In the 19th century, Italian immigrants brought this salad to the United States, where it quickly became a favorite among American home cooks. Today, Escarole and Bean Salad is a staple of many summer gatherings, and it is enjoyed by people of all ages.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 head of escarole, chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 red bell pepper, chopped
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar

Instructions

1. In a large bowl, combine the escarole, beans, bell pepper, onion, and parsley.
2. Whisk together the olive oil and vinegar in a small bowl.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or chill for later.

Why It Works

• The combination of bitter escarole, hearty beans, sweet bell pepper, and tangy red onion is a perfect balance of flavors and textures.
• The dressing is simple but flavorful, with just a touch of red wine vinegar to brighten things up.
• This salad is also incredibly versatile: you can add other vegetables, such as chopped cucumber or tomatoes, or swap out the beans for chickpeas or lentils.