Beans vegetable salad with garlic

Bean & Vegetable Salad

Toronto Garlic Festival
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer, Picnic, Salad, Snack, Starter
Cuisine Canadian
Servings 7 people


  • Mixing Bowl
  • Salad Bowl



  • 60 ml Extra virgin olive oil
  • 15 ml Tbsp Dijon Mustard
  • 1/4 Juice of lemon
  • 30 ml Apple cider vinegar
  • 1 clove Ontario Garlic minced
  • 2.5 ml Fresh ground black pepper
  • Crushed sea salt to taste


  • 540 ml Can white kidney beans drained
  • 540 ml Can red kidney beans drained
  • 1 Bell pepper any colour, chopped fine
  • 2 Hakurai turnips coarse chopped
  • 750 ml Cherry tomatoes cut in half
  • 500 ml Kale chopped fine
  • 250 ml Garlic greens or scapes chopped fine


  • In a small mixing bowl whisk (or stir with a fork) the oil into the mustard.
  • Mix in remaining dressing ingredients and set aside.
  • Place salad ingredients in a large salad bowl. Pour dressing onto salad and toss, using a large slotted spoon to thoroughly but gently coat ingredients with the dressing.
  • Refrigerate until ready to serve


Change the ingredients according to what’s available
locally, from garlic greens in May to root vegetables in
January. Kale, for example, tastes particularly sweet in the
fall, harvested after an early frost. Can replace garlic greens or scapes with 3 cloves minced garlic.