Three Bean Salad
User Reviews
5
Three Bean Salad
Description
Three Bean Salad combines fresh green beans blanched briefly to maintain a tender-crisp texture with canned chickpeas and kidney beans for heartiness. Celery adds a fresh crunch, and thinly sliced red onion brings mild sharpness. Fresh parsley contributes a bright herbal note.
The dressing is a vinaigrette made from extra-virgin olive oil, apple cider vinegar, freshly grated garlic, Dijon mustard, honey to balance acidity, salt, and freshly ground black pepper. Whisking these together creates a smooth, flavorful dressing that coats the beans and vegetables evenly.
After assembling, the salad is chilled for at least an hour to let the flavors marry and develop a well-balanced taste. This salad is suitable as a side dish in summer meals or picnics where its crisp beans and tangy dressing provide a refreshing contrast.
Ingredients
- 8 ounces green beans cut into 1-inch pieces
- ¼ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 garlic grated, cloves
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 teaspoon salt sea salt
- ½ cup red onion very thinly sliced
- black pepper freshly ground
- 1½ cups chickpeas drained and rinsed, cooked
- 1½ cups Kidney Beans drained and rinsed, cooked
- 2 celery thinly sliced, ribs
- ½ cup parsley finely chopped, fresh
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Remove the beans and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels or a kitchen towel to dry.
- In a large bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, honey, and salt. Add the onion, chickpeas, kidney beans, celery, green beans, and parsley, and toss to coat. Chill for 1 hour, then serve.
User Reviews
Overall Rating
5
You'll Also Love
