Easy Three Bean Salad Recipe
This three bean salad recipe is a fresh twist on the classic! It's quick, healthy, and delicious. Ready in about 20 minutes!
Servings: 4
Ingredients
- 12 ounces fresh green beans
- 1 (19 fluid ounce) can red kidney beans drained and rinsed
- 1 (19 fluid ounce) can romano beans, chickpeas, or canellini beans drained and rinsed
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh basil sliced thin (optional but tasty)
- Salt & pepper to taste
Dressing:
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 tablespoon white or cider vinegar
- 1 tablespoon olive oil
- 1 clove garlic minced
Instructions
- Cook your green beans until tender-crisp. I bought one of those packs you can easily microwave, so I did that, but feel free to buy the beans loose and steam/boil/microwave them as you usually would.
- Once the beans are cooked, rinse them with cold water and let them drain thoroughly. Add them to a medium salad bowl.
- Meanwhile, add the dressing ingredients to a small bowl and whisk together (or add to a jar and shake).
- Add the canned beans to the bowl, along with the dressing and herbs. Toss. I recommend chilling it for at least an hour before serving, but you can serve it right away. Salad will keep in the fridge for a few days.
Notes
- Serves 4-6 depending on how much people eat.
- Feel free to use any kind of beans you like!
- Adjust ingredient quantities as needed (e.g. more oil or vinegar).
- I used 19-ounce cans of beans, but if you can't find those, the smaller cans would work fine.
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