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. Note - I prefer no-salt added beans from Eden Foods. And the nutrition calc is not right, it should be 9 grams per serving of protein.
Course Side Dish
Keyword Bean, greek salad, Vegan
Prep Time 15minutes
Three Bean Salad
4 ounces fresh green beansI prefer the baby French green beans
115 ouncecan red kidney beansrinsed and drained
1 15 ouncecan garbanzo beansrinsed and drained
1/2cupextra virgin olive
1/4 cupred wine vinegar
1 teaspoonDijon mustard
1garlic clovefinely chopped
2 pinchesground black pepper
Set up an ice bath by filling a medium bowl half full of ice and cold water. Bring a large pot of water to a boil, add 1 teaspoon salt and green beans. 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, then drain and dry. Dump the ice water, dry the bowl. Chop the green beans and add to the bowl. Add the kidney and garbanzo beans. Stir gently.
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 3 tablespoons of vinaigrette and toss gently. Add more if desired. Serve room temperature or chilled.
Three bean salad will last up to five days refrigerated and undressed. Dress before serving.