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This Three Bean Salad is a great alternative to a traditional green salad. This salad is a great way to get your greens and your proteins. It’s also a great option because it can be made a day ahead of time!
Three Bean Salad:
- 10 oz fresh green beens
- 1 (15oz) can kidney beans rinsed and drained
- 1 (15oz) can garbanzo beans rinsed and drained
- 2 stalks celery, finely diced
- 1/3 cup onions
- 2 TBSP minced fresh Italian Parsley
Dressing:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp dijon mustard
- pepper and additional salt to taste
In large sauce pan, add water and heat high until water boils. In a separate bowl, add ice to water and set aside. When water is at a rapid boil add fresh green beans and boil for 2-3 minutes, Quickly drain and transfer into bowl of ice water. Leave green beans in ice bath while making the dressing.
Combine dressing ingredients in small bowl and whisk for at least 20 seconds.
Transfer green beans into colander and drain well. Cut into 1 inch pieces. Next chop celery and onion and add green beans, celery and onions into large bowl. Add both cans of beans into colander and rinse, add to large bowl with beans, celery and onions.
Add dressing and fresh parsley and toss. Add final seasoning of salt and pepper to taste. Transfer into airtight container and refrigerate for at least 3 hours or overnight. When really to serve, give a good toss and enjoy!
Three Bean Salad
Description
This Three Bean Salad is a great alternative to a traditional green salad.
Ingredients
- 10 oz fresh green beens
- 1 (15oz) can kidney beans rinsed and drained
- 1 (15oz) can garbanzo beans rinsed and drained
- 2 stalks celery, finely diced
- 1/3 cup onions
- 2 TBSP minced fresh Italian Parsley
Dressing:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp dijon mustard
- pepper and additional salt to taste
Instructions
- In large sauce pan, add water and heat on high until water boils. In a separate bowl, add ice to water and set aside.
- When water is at a rapid boil add fresh green beans and boil for 2-3 minutes, Quickly drain and transfer into bowl of ice water. Leave green beans in ice bath while making the dressing.
- Combine dressing ingredients in small bowl and whisk for at least 20 seconds.
- Transfer green beans into colander and drain well and cut into 1 inch pieces.
- Next chop celery and onion and add green beans, celery and onions into large bowl.
- Add both cans of beans into colander and rinse, add to large bowl with beans, celery and onions.
- Add dressing and fresh parsley and toss.
- Add final seasoning of salt and pepper to taste.
- Transfer into airtight container and refrigerate for at least 3 hours or overnight. When really to serve, give a good toss.
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