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Three Bean Salad

three bean salad

A nutritious three bean salad ready to serve in just 20 minutes.

Ingredients

Units Scale
  • 1 15ounce can garbanzo beans, rinsed and drained
  • 1 15ounce 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

  1. Fill a medium size pot with water and add 1 tablespoon salt. Bring to a boil and add green beans.
  2. Boil for 4 minutes, turn the heat off and drain. Rinse under cold water until the green beans are room temperature and drain well.
  3. In a large mixing bowl, add all the ingredients for the salad.
  4. 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.
  5. Toss well until the ingredients are evenly coated.
  6. Season with more salt and pepper if necessary. Serve.

Notes

This three bean salad will keep refrigerated for up to 3-4 days.

Nutrition

Keywords: Side dish, pot luck

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