3 Bean Salad
This is the classic picnic side that actually gets better after sitting in the fridge overnight. The beans soak up all that tangy dressing and the flavors really come together.
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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.
Notes
The longer the salad sits, the better the flavor as beans absorb the dressing.
Tried this recipe?Leave a comment below & let me know!