Three Bean Salad
This sounds really delicious and can be made any number of ways depending on the types of beans you use each type. I will make this with dry or fresh beans that I have cooked, feel to use canned beans if you like. If you would like to cook the beans from dry or fresh, those shortcuts are in the Recipe Notes section.
Ingredients
- 3/4 cup green beans, drained, or a 8 oz can drained, rinsed
- 3/4 cup red Kidney beans, drained, or a 8 oz can drained, rinsed
- 3/4 cup chickpeas, drained, or a 8 oz can drained, rinsed
For the Dressing
- 1 tablespoon Dijon mustard, optional
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white onion, grated
- 1 clove garlic, grated
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing, add all the Dressing ingredients and whisk together.
- Add the beans to the mixing bowl and mix with the dressing to coat all the beans.
- Cover the salad and place in the fridge for at least 4 hours or up to 24 hours.
- Before serving, leave the salad out at room temp for 20 minutes then mix the beans again, serve as a side dish.
Notes
Low cost.
Shortcuts: Green Beans (Pressure Cooker), Red Kidney Beans (Pressure Cooker), Chickpeas (Pressure Cooker).
Adapted from an internet recipe.
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