Categorized:
- Appetizers & Salads
- Healthy
Tagged:
- bell pepper
- green beans
- honey
- kidney beans
- mustard
- olive oil
- parsley
- red onion
- white wine vinegar
Three Bean Salad
Ingredients
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 3 Tbsp honey
- 2 tsp dijon mustard
- 3/4 tsp salt, or to taste
- 12 oz. fresh green beans, ends trimmed, diced into 1 1/2-inch pieces
- 1 (15 oz) can dark red kidney beans, rinsed and drained well
- 1 (15 oz) can light red kidney beans, rinsed and drained well
- 1 yellow bell pepper, seeded and chopped
- 1/2 cup chopped red onion, rinsed under warm water and drained
- 1/4 cup chopped fresh parsley
Instructions
- In a small mixing bowl or jar whisk together olive oil, vinegar, honey, mustard and salt, set aside.
- Bring a large pot of water to a boil. Meanwhile fill a medium mixing bowl with ice and water and set aside.
- Once water is boiling, add green beans and allow to boil about 3 - 4 minutes until tender. Drain and immediately transfer to ice water. Let rest for a few seconds then drain well.
- Add green beans, dark and light red kidney beans, bell pepper, red onion and parsley to a salad bowl.
- Whisk dressing mixture until well combined then pour over salad. Toss to evenly coat. Serve immediately.
Notes
- Give the salad a good stir before serving to redistribute the dressing.
- Homemade three bean salad will last 3 to 5 days in the fridge. Keep in mind that it’s best when enjoyed within 24 hours of making it.
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