American•healthy
Three Bean Salad
A nutritious three bean salad ready to serve in just 20 minutes.
- Prep time
- 16 min
- Cook time
- 4 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 8 ounces fresh green beans, ends trimmed
- 2 stalks celery, finely chopped
- 6 jarred sun-dried tomatoes in oil, patted dry and finely chopped
- 1 small shallot, finely chopped
- 1 endive, sliced in half lengthwise and chopped (optional)
- 1/4 cup flat Italian parsley or curly parsley, chopped
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon creamy dijon mustard
- salt and pepper, to taste
Instructions
- 1
Fill a medium size pot with water and add 1 tablespoon salt. Bring to a boil and add green beans.
- 2
Boil for 4 minutes, turn the heat off and drain. Rinse under cold water until the green beans are room temperature and drain well.
- 3
In a large mixing bowl, add all the ingredients for the salad.
- 4
In a glass or plastic container that comes with a lid, add all the ingredients for the vinaigrette. Put the lid on and close tightly. Shake until vinaigrette has emulsified and pour over the salad.
- 5
Toss well until the ingredients are evenly coated.
- 6
Season with more salt and pepper if necessary. Serve.