Tuesday, September 13, 2016

Three Bean Salad

Three Bean Salad 


1⁄4 cup apple cider vinegar
2 tablespoons vegetable oil 
1 1⁄2 teaspoons salt 
1⁄4 teaspoon pepper
3 tablespoons granulated white sugar


1 1⁄2 cups fresh green beans, trimmed and cut into 1-inch pieces 
1 15.5-ounce can garbanzo beans (chickpeas), rinsed and drained 
1 15.5-ounce can kidney beans, rinsed and drained 
2⁄3 cup chopped red bell pepper 
1⁄2 cup chopped red onion 
1⁄4 cup chopped flat-leaf parsley


1. In a small bowl, whisk together the vinaigrette ingredients. 

2. Bring a medium pot of water to boil. Add the green beans 
and cook them just until slightly tender, about 3 minutes. 
Pour the green beans through a strainer and run cold water 
over them until they no longer feel hot. 

3. Place the cooled green beans, beans, bell pepper, onion 
and parsley in a large bowl. Add the vinaigrette and toss. 
Cover and refrigerate the salad, tossing often, for at least 
2 hours and up to 8 hours before serving. 

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