In my quest to simplify, I have been on a summer side dish mission to find easy sides to go with the meals that we have been grilling on the BBQ (why did it take me so long to realize that using the grill totally simplifies my summer menu planning!? I love that once we throw something on the grill… all I have to do is come up with a yummy side and a fruit or veggie to go with. easy.peasy!)
I have been using several vinegars from the line of Nakano Seasoned Rice Vinegars to put an extra zing to my side dishes, and here is one of my new favorite summer recipes (if you love Basil, like I do … you will LOVE this salad!):
1/2 cup NAKANO Seasoned Rice Vinegar Basil and Oregano or Original
1 Tbsp. Dijon style mustard
1/4 tsp. pepper
3 cans beans (15.5 oz. each), drained and rinsed (kidney, garbanzo, black, lima or navy beans)
1/2 cup carrot, thinly sliced (1 medium)
1/2 cup celery, thinly sliced (1 medium)
1/3 cup green onion, sliced
1/3 cup fresh basil, chopped (optional)
In a large bowl, combine seasoned rice vinegar, mustard and pepper; stir well. Add beans, carrot, celery and green onion; toss to coat. Chill 1 hour or overnight before serving. Keeps well for up to 4 days.
Makes 6 to 8 servings.
*Disclosure: I’m a Mizkan Blogger Advocate and this is a sponsored post. These opinions are all my own and have in no way been influenced by another person.
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