Ingredients (~9 servings)
- 12 oz green beans, trimmed and cut into 1-inch pieces
- 2 cans (15.5 oz each) kidney beans, drained and rinsed
- 2 cans (15.5 oz each) garbanzo beans, drained and rinsed
- 1/2 cup diced red onion
- 1/4 cup minced flat leaf parsley
- 2 garlic cloves, minced
- 3 Tbsp raw apple cider vinegar
- 3 Tbsp sugar
- 1/3 cup extra-virgin olive oil
- 1 1/2 tsp dried basil
- 3/4 tsp sea salt
- Freshly cracked black pepper, to taste
Blanch the Green Beans
Bring a medium pot of salted water to a boil and fill a medium bowl with ice water.
Once the water is boiling, add the green beans and cook until tender, ~3-4 minutes.
The beans should still have a slight bite to them – not mushy.
Drain the green beans and immediately transfer them to the ice water to stop the cooking.
Mix the Bean Salad
Place the kidney beans, garbanzo beans, red onion, and parsley in a large bowl.
Drain the green beans and pat them dry with a towel, then add them to the same bowl.
In a small bowl, whisk together the garlic, vinegar, sugar, olive oil, basil, salt, and pepper until the sugar dissolves completely.
Combine and Chill
Pour the dressing over the bean mixture and toss everything to coat evenly.
Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
The longer it sits, the better it gets as the beans absorb all that dressing.
Give it a good toss before serving since the dressing settles.
3 Bean Salad
Ingredients
Ingredients (~9 servings)
- 12 oz green beans trimmed and cut into 1-inch pieces
- 2 cans kidney beans 15.5 oz each, drained and rinsed
- 2 cans garbanzo beans 15.5 oz each, drained and rinsed
- 1/2 cup diced red onion
- 1/4 cup minced flat leaf parsley
- 2 garlic cloves minced
- 3 Tbsp raw apple cider vinegar
- 3 Tbsp sugar
- 1/3 cup extra-virgin olive oil
- 1 1/2 tsp dried basil
- 3/4 tsp sea salt
- Freshly cracked black pepper to taste
Instructions
- Bring salted water to boil in a medium pot and fill a bowl with ice water.
- Add green beans to boiling water and cook 3-4 minutes until tender-crisp.
- Drain green beans and immediately transfer to ice water to stop cooking.
- Drain green beans and pat dry with a towel.
- Combine kidney beans, garbanzo beans, red onion, parsley, and green beans in a large bowl.
- Whisk together garlic, vinegar, sugar, olive oil, basil, salt, and pepper in a small bowl until sugar dissolves.
- Pour dressing over bean mixture and toss to coat evenly.
- Cover and refrigerate at least 1 hour or up to 24 hours.
- Toss again before serving.
