Description
This refreshing bean salad is perfect for warm days or as a side dish.
Ingredients
Scale
- 1 15 ounce can kidney beans (drained and rinsed)
- 1 15 ounce can garbanzo beans (drained and rinsed)
- 1 15 ounce can wax beans (drained and rinsed)
- 2 cups fresh green beans cut into 1-inch pieces
- ¼ cup red onion very thinly sliced
- 2 celery ribs (thinly sliced)
- 2 Tbsp chopped parsley
- ⅓ cup apple cider vinegar
- 2 garlic cloves (grated)
- 1 tsp Dijon mustard
- 3 Tbsp granulated sugar
- ⅓ cup olive oil
- ¾ tsp kosher salt
- ¼ tsp pepper
Instructions
- Cook the green beans in a pot of boiling salted water for 2 minutes, or until just tender.
- Immediately transfer the green beans using a slotted spoon to a bowl of ice water to cool. Drain the beans and pat them dry with a clean paper towel.
- Add the drained and rinsed canned beans (kidney beans, garbanzo beans, and wax beans), green beans, red onion, and parsley to a large bowl.
- Add all of the salad dressing ingredients to a small bowl and whisk to combine.
- Pour the dressing over the bean salad and gently toss to coat.
- Cover the bowl with plastic wrap and chill in the fridge for a minimum of 2 hours before serving to allow the beans to marinate in the dressing.
Notes
- For a bit more flavor, you can add additional herbs or spices.
- This salad can be made a day ahead of time for best results.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salads
- Method: Refrigerate
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg