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.
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 and prepare ice bath.
- Blanch green beans for 3-4 minutes until tender-crisp.
- Drain green beans and immediately transfer to ice water.
- Combine kidney beans, garbanzo beans, red onion, and parsley in large bowl.
- Drain and dry green beans, then add to bowl.
- Whisk garlic, vinegar, sugar, olive oil, basil, salt, and pepper until sugar dissolves.
- Pour dressing over bean mixture and toss to coat evenly.
- Refrigerate for at least 1 hour before serving.
- Toss again before serving to redistribute dressing.
Notes
Can be made up to 24 hours in advance. Flavors improve with chilling.
Did you make this recipe?Let me know how you liked it below!