Three Bean Salad Recipe
User Reviews
5
Three Bean Salad Recipe
Description
The salad is made by whisking together a dressing of cider vinegar, olive oil, sugar, salt, and pepper. Fresh green and wax beans are trimmed, cut into bite-size pieces, briefly boiled, and then shocked in an ice bath to preserve crispness and color. These cooled beans are combined with canned kidney and garbanzo beans, diced celery, red bell pepper, yellow onion, and minced fresh parsley. The prepared dressing is mixed into the bean and vegetable blend for an evenly coated salad.
The texture combines snap from the blanched beans and peppers with softness from canned beans. The dressing is tangy and lightly sweet, enhancing the natural flavors of the legumes and vegetables. This salad benefits from chilling before serving to marry the flavors and maintain freshness.
This dish can be prepared a day ahead and stored in the refrigerator for up to five days, making it convenient for meal planning. It is recommended not to freeze.
Ingredients
- 1/3 cup cider vinegar
- 1/4 cup olive oil
- ¼ cup sugar
- 2 cups green beans trimmed, cut into bite-size pieces
- 2 cups wax beans trimmed, cut into bite-size pieces
- 1 15 ounce kidney bean drained, canned
- 1 15 ounce garbanzo beans can, drained
- ½ yellow onion peeled and small diced
- 1 celery small diced rib
- ½ red bell pepper seeded and small diced
- 3 tablespoons parsley finely minced, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the vinegar, oil, sugar, salt, and pepper to a small bowl and whisk until combined. Set aside.
- Next, trim both the green and wax beans and cut them into bite-size pieces, about 1”.
- Add the green and wax beans to a large pot of boiling salted water for 2 to 3 minutes and then flash chill them in an ice bath (see video).
- Drain the green and wax beans completely and add them to a bowl with the kidney beans, garbanzo beans, celery, peppers, onion, parsley, dressing, salt, and pepper, and mix until combined. Serve.
Notes
- This salad can be prepared up to 1 day ahead and kept chilled before serving.
- Store covered in the refrigerator for up to 5 days to retain freshness.
- Do not freeze the salad, as texture and flavor may be affected.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 16mg | 1% |
| Potassium | 630mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 29mg | 32% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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