Three Bean Salad
User Reviews
5
Three Bean Salad
Description
Three Bean Salad blends different beans—kidney, garbanzo, and tender-crisp green beans—with finely sliced red onion and chopped parsley for a colorful mix. The dressing of apple cider vinegar, sugar, olive oil, kosher salt, and black pepper adds a balanced acidity and subtle sweetness. The green beans are briefly blanched then cooled in ice water to keep their texture vibrant. Tossing the beans with the dressing and refrigerating for a couple of hours allows the flavors to meld and beans to marinate.
The salad can be served chilled as a side dish alongside grilled meats or sandwiches. The combination of textures and the tangy dressing provide a refreshing complement to various meals. Using fresh green beans gives the best crunch, but canned green beans are a practical alternative if blanched properly.
Making the salad ahead is recommended, as marinating for a minimum of two hours results in better flavor integration. It will keep well refrigerated for up to three days, making it convenient for meal prep or entertaining.
Ingredients
- 1 ounce can Kidney Beans drained and rinsed
- 1 ounce can garbanzo beans drained and rinsed
- 2 cups Green bean cut into 1 inch pieces, fresh
- 1/4 cup red onion very thinly sliced
- 2 tablespoons parsley chopped
- 1/3 cup apple cider vinegar
- 3 tablespoons granulated sugar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
- Place the kidney beans, garbanzo beans, green beans, red onion and parsley in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.
- Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.
Notes
- For the best texture, blanch fresh green beans briefly and cool immediately in ice water before adding to the salad.
- The salad can be made up to three days in advance to allow flavors to develop.
- Canned green beans may be used if fresh are not available; they do not require blanching.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 11g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 197mg | 8% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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