Description
A nutritious three bean salad ready to serve in just 20 minutes.
Ingredients
Units
Scale
- 1 15–ounce can garbanzo beans, rinsed and drained
- 1 15–ounce can kidney beans, rinsed and drained
- 8 ounces fresh green beans, ends trimmed
- 2 stalks celery, finely chopped
- 6 jarred sun-dried tomatoes in oil, patted dry and finely chopped
- 1 small shallot, finely chopped
- 1 endive, sliced in half lengthwise and chopped (optional)
- 1/4 cup flat Italian parsley or curly parsley, chopped
Vinaigrette
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon creamy dijon mustard
- salt and pepper, to taste
Instructions
- Fill a medium size pot with water and add 1 tablespoon salt. Bring to a boil and add green beans.
- Boil for 4 minutes, turn the heat off and drain. Rinse under cold water until the green beans are room temperature and drain well.
- In a large mixing bowl, add all the ingredients for the salad.
- In a glass or plastic container that comes with a lid, add all the ingredients for the vinaigrette. Put the lid on and close tightly. Shake until vinaigrette has emulsified and pour over the salad.
- Toss well until the ingredients are evenly coated.
- Season with more salt and pepper if necessary. Serve.
Notes
This three bean salad will keep refrigerated for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 231
- Sugar: 5g
- Sodium: 262.3mg
- Fat: 11.7g
- Saturated Fat: 1.6g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 25.9g
- Fiber: 9.1g
- Protein: 8.5g
- Cholesterol: 0mg
