Three Bean Salad
Simple three bean salad with tangy vinaigrette
Servings: 5
Ingredients
Bean Salad
- 1 cups green beans cut into 1-inch pieces
- 15 oz red kidney beans drained and rinsed
- 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
- Bring a large pot of water to a boil. Add green beans and cook for 5 minutes or until just tender.
- While the green beans are cooking, prepare a large bowl of ice water. Remove green beans from pot with a spider strainer or large slotted spoon and place directly into the ice water to stop the cooking process. Drain and pat dry.
- In a small bowl, soak red onions in cold water for 5 minutes to reduce pungency. Drain and pat dry.
- In large bowl, combine blanched green beans, red kidney beans, garbanzo beans, red onion and celery.
- In a 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.
- Pour the vinaigrette into the bowl of beans along with fresh parsley. Gently toss to evenly distribute. Season with salt and pepper to taste.
- Refrigerate at least 1 hour prior to serving.