Simple Recipes for Every Day
3 Bean Salad
- Serves: 6
- Prep Time: 10 min
- Cook Time: 5 min
Ingredients
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 (15.5-ounce) can garbanzo beans, drained and rinsed
- ⅓ cup diced red onion
- 3 tablespoons minced flat leaf parsley
- 1 garlic clove, minced
- 2 tablespoons raw apple cider vinegar
- 2 tablespoons sugar
- ¼ cup extra-virgin olive oil
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- Freshly cracked black pepper, to taste
Ingredients
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 (15.5-ounce) can garbanzo beans, drained and rinsed
- ⅓ cup diced red onion
- 3 tablespoons minced flat leaf parsley
- 1 garlic clove, minced
- 2 tablespoons raw apple cider vinegar
- 2 tablespoons sugar
- ¼ cup extra-virgin olive oil
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- Freshly cracked black pepper, to taste
Method
Bring a medium pot of salted water to a boil. Once the water is boiling, add the green beans and cook until tender, 3-4 minutes. Meanwhile, fill a medium bowl with ice water. Drain the green beans and transfer them to the ice water.
Place the kidney beans, garbanzo beans, red onion, and parsley in a large bowl. Drain the green beans and pat them dry, then add them to the same bowl. In a small bowl, whisk together the garlic, vinegar, sugar, olive oil, basil, salt, and pepper.
Pour the dressing over the bean mixture and toss to coat.
Cover the bowl and refrigerate the salad for at least 1 hour or up to 24 hours. Toss before serving.