Three bean salad is a simple, healthy classic. It's high in plant protein and fiber and takes minutes to make with canned beans. Dress with an easy vinaigrette. It makes extra to use on other salads. Choose the baby French green beans called haricot vert if you can find them.
4 ounces fresh green beansI prefer the slender French green beans
115 ouncecan red kidney beansrinsed and drained
1 15 ouncecan garbanzo beansrinsed and drained
French Vinaigrette (makes extra)
¼cupextra virgin olive
1 ½tablespoonsred wine vinegar
1 teaspoonDijon mustard
1smallgarlic clovefinely chopped
¼teaspoonsea salt
¼ teaspoonground black pepper
Instructions
Ready the Beans
Cook green beans: Set up an ice bath by filling a medium bowl half full of ice and cold water. Bring a medium pot of water to a boil, adding 1 tablespoon salt. Add the green beans and boil for 5 minutes. Drain beans and immediately place them in the ice bath to stop the cooking process and keep them bright green. Chill until cold, about 5 minutes. Drain and dry the beans, dump the ice water, dry the bowl. Chop the green beans and add to the bowl. Add the kidney and garbanzo beans. Stir gently and add enough vinaigrette to coat and flavor. Start with 2 tablespoons and serve extra on the side. Note - you can also chop the green beans first, then cook.
Make Vinaigrette
Add oil, vinegar, mustard, garlic, salt and pepper to a jar with a tight fitting lid. Shake well until smooth and blended. To dress the salad, add 2 tablespoons of vinaigrette and toss gently. Add more if desired. Serve room temperature or chilled. Taste and add more salt and pepper if desired.
Notes
Note - I prefer no-salt added beans from Eden Foods.Three bean salad will last up to five days refrigerated and undressed. Dress before serving. To make it a 5 beans salad, add black beans and cannellini beans. Other options: Add a little chopped celery, a little chopped red onion or shallot, chopped chives and chopped herbs like a little fresh parsley or mint (mint is terrific), and even some crumbled feta.