Three Bean Salad with Vinegar Dressing
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
5 (1 cup servings)
-
Calories
183 kcal
-
Cuisine
Vegan, gluten-free
Three Bean Salad with Vinegar Dressing
Description
For this salad, green beans are trimmed, cut, and cooked briefly until crisp-tender, then cooled. They are combined with canned garbanzo and kidney beans, finely diced red onion, and fresh herbs like parsley and dill. The dressing blends apple cider vinegar with pure maple syrup for sweetness, minced garlic, Dijon mustard for mild tang and emulsification, and salt for seasoning. The salad is tossed to combine and allowed time for the flavors to meld.
The texture is a mix of crispness from the green beans and softness from the canned beans, accented by crunchy red onion. The flavor profile is balanced with acidity, sweetness, and herbaceous freshness. This salad is bright and versatile, pairing well with grilled proteins or as part of a buffet.
It can be served immediately but benefits from refrigeration for several hours to intensify the dressing’s impact. The salad can be stored covered in the refrigerator and stirred again before serving to redistribute the dressing. The recipe yields about 5 cups, enough for several servings.
Ingredients
- 8 oz. Green bean about 2 cups cut, fresh
- 15 oz. garbanzo beans canned
- 15 oz. Kidney Beans can
- 1/3 cup red onion
- 3 Tbsp. parsley or cilantro, fresh
- 1 Tbsp. dill fresh
For the vinegar dressing:
- 1/4 cup apple cider vinegar (or up to 1/3 cup)
- 1 1/2 Tbsp. pure maple syrup
- 1 garlic clove, minced
- 1 tsp. Dijon mustard
- 1/4 tsp. salt (more/less to taste)
Instructions
- Prepare green beans: Trim and cut green beans into about 1-inch pieces. Cook green beans for 3-5 minutes until crisp-tender.* Then rinse with cold water. Drain and pat dry.
- Add green beans to a large bowl. Add garbanzo beans and kidney beans (rinsed and drained). Finely dice red onion, and roughly chop herbs. Add to bowl.
- Make the dressing: combine all dressing ingredients in a small bowl and whisk.
- Pour dressing over salad and stir well to combine. Adjust flavors as desired. (More salt, herbs, sweetness, vinegar, etc.)
Notes
- Cook green beans until just crisp-tender by steaming or boiling briefly; cool with cold water to retain texture and color.
- The salad can be served immediately but tastes better after refrigerating at least 4 hours to enhance flavors.
- Stir the salad well before serving as dressing may settle at the bottom during refrigeration.
- This recipe yields about 5 cups of salad, suitable for multiple servings or sharing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(1 cup servings)
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 495mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
