Three bean salad isn’t just for picnics, it’s a refreshing, protein-packed dish that’s perfect for kicking off the new year with fresh, wholesome flavors. Combining tender red kidney beans, creamy garbanzo beans and crisp, blanched fresh green beans, this vibrant salad is tossed in a zesty homemade vinaigrette and balanced with tangy and savory flavors. A sprinkle of fresh parsley adds an extra burst of brightness. Ideal as a side dish, a light meal or a nutritious weekday lunch, it’s an easy way to embrace healthy eating all year long.
Refreshing Three Bean Salad
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Ingredients
Bean salad
- 2 cups fresh green beans cut into 1-inch pieces
- 1 can (15 oz.) red kidney beans drained and rinsed
- 1 can (15 oz.) garbanzo beans drained, rinsed, skins removed
- 1/2 cup red onion thinly sliced
- 2 celery stalks diced
- 2 Tbsp. fresh parsley chopped
- Salt to taste
- Pepper to taste
Vinaigrette
- 2 Tbsp. white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 garlic clove grated
- 1 tsp. Dijon mustard
- 1 tsp. dried oregano
- 1 tsp. honey
- Salt to taste
- Pepper to taste
Instructions
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Bring pot of water to boil. Add green beans and cook 5 minutes or until just tender. While green beans are cooking, prepare large bowl of ice water. Remove green beans from pot and into ice water to stop the cooking process. Drain and pat dry.
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In small bowl, soak red onions in cold water 5 minutes to reduce pungency. Drain and pat dry.
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In large bowl, combine blanched green beans, red kidney beans, garbanzo beans, red onion and celery.
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In mason jar, combine white wine vinegar, extra virgin olive oil, garlic, Dijon mustard, dried oregano and honey. Tightly secure lid and shake until emulsified. Season with salt and pepper to taste and shake again.
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Pour dressing into bowl of beans along with fresh parsley. Gently toss to evenly distribute. Season with salt and pepper to taste.
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Refrigerate at least 1 hour prior to serving.
Notes
Nutrition
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