Three Bean Salad
User Reviews
5
9 reviews
Excellent
Three Bean Salad
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A healthy, colorful salad made with green beans and two kinds of kidney beans, bell pepper, onion and a bright dressing. A flavorful side dish and nice change from the classic side salad.
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Ingredients
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 3 Tbsp honey
- 2 tsp Dijon mustard
- 3/4 tsp salt or to taste
- 12 oz. green beans ends trimmed, diced into 1 1/2-inch pieces, fresh
- 1 (15 oz) can red kidney beans rinsed and drained well, dark
- 1 (15 oz) can red kidney bean rinsed and drained well, light variety
- 1 bell pepper seeded and chopped, yellow
- 1/2 cup red onion rinsed under warm water and drained, chopped
- 1/4 cup parsley chopped, fresh
Instructions
- In a small mixing bowl or jar whisk together olive oil, vinegar, honey, mustard and salt, set aside.
- Bring a large pot of water to a boil. Meanwhile fill a medium mixing bowl with ice and water and set aside.
- Once water is boiling, add green beans and allow to boil about 3 - 4 minutes until tender. Drain and immediately transfer to ice water. Let rest for a few seconds then drain well.
- Add green beans, dark and light red kidney beans, bell pepper, red onion and parsley to a salad bowl.
- Whisk dressing mixture until well combined then pour over salad. Toss to evenly coat. Serve immediately.
Notes
- Give the salad a good stir before serving to redistribute the dressing.
- Homemade three bean salad will last 3 to 5 days in the fridge. Keep in mind that it's best when enjoyed within 24 hours of making it.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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