Yield: 6
Three Bean Salad Recipe
This classic Three Bean Salad is made with a colorful medley of beans and a mouthwatering, sweet-and-sour vinaigrette. A favorite side dish for any get-together!
Ingredients
- 2 cups fresh or frozen green beans, cut into 1 inch pieces
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- ¼ cup red onion, very thinly sliced
- 2 tablespoons chopped fresh parsley
- ⅓ cup red wine vinegar
- ¼ cup olive oil
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon pepper
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Instructions
- Add the green beans to a medium sized pan and add a half inch of water to the pan. Place pan on stove over medium-high heat and bring to a simmer. Simmer green beans for 5 minutes, or until the green beans are just cooked and bright green. Drain beans and run under cold water until cool.
- In a large bowl, toss to combine the green beans, garbanzo beans, kidney beans, onion, and parsley.
- In a small jar, combine the vinegar, olive oil, sugar, salt, oregano and pepper. Shake until well combined and then pour over the beans.
- Toss to coat. Refrigerate in an airtight container until ready to serve. The beans will become more flavorful the longer they marinate.
Notes
Storage: Store in an airtight container, in the fridge, for up to 5 days.
Make Ahead: Make this up to a day in advance, and refrigerate. The beans will become even more flavorful as they marinate!
Canned Green Beans: In a rush? Swap the fresh green beans for 2 cans of drained green beans.
Nutrition
Calories: 258kcal, Carbohydrates: 33g, Protein: 9g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 203mg, Potassium: 430mg, Fiber: 8g, Sugar: 10g, Vitamin A: 380IU, Vitamin C: 8mg, Calcium: 56mg, Iron: 3mg