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Three Bean Salad

Three Bean Salad


This three bean salad is a blend of kidney beans, green beans and garbanzo beans, all tossed in a sweet and sour dressing. A classic salad that’s easy to make and is the perfect addition to almost any meal!


INGREDIENTS 


• ▢1 15 ounce can kidney beans drained and rinsed

• ▢1 15 ounce can garbanzo beans drained and rinsed

• ▢2 cups fresh green beans cut into 1 inch pieces

• ▢1/4 cup red onion very thinly sliced

• ▢2 tablespoons chopped parsley

• ▢1/3 cup apple cider vinegar

• ▢3 tablespoons granulated sugar

• ▢1/4 cup olive oil

• ▢1/2 teaspoon kosher salt

• ▢1/4 teaspoon 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

• This salad is actually best made at least 2 hours before you plan to serve it. You can make your salad up to 3 days before you plan to eat it, and the beans will marinate in the dressing.

• I prefer to use fresh green beans, but canned will also work and do not need to be blanched.


NUTRITION

Calories: 129kcal | Carbohydrates: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.4mg

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