Traditional Three-Bean Medley

A vibrant and zesty three-bean salad that combines the best of American cuisine with a refreshing twist. This salad, made with fresh green beans, kidney beans, and garbanzo beans, is a delightful mix of textures and flavors, perfect for picnics, potlucks, and casual family gatherings.

Prep time: 15 minutes
Cook time: 3 minutes
Serves: 6

Ingredients

1 cup fresh green beans, trimmed and cut into 1-inch pieces

1 cup canned kidney beans, drained and rinsed

1 cup canned garbanzo beans, drained and rinsed

1/2 cup thinly sliced red onion

1/2 cup diced red bell pepper

1/4 cup finely chopped parsley

1/4 cup apple cider vinegar

2 tablespoons olive oil

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

1. Bring a pot of salted water to a boil and add the green beans. Blanch for 3 minutes until tender-crisp. Drain and immediately rinse under cold water to stop the cooking process.

2. In a large bowl, combine the blanched green beans, kidney beans, garbanzo beans, red onion, red bell pepper, and parsley.

3. In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and black pepper until well combined.

4. Pour the dressing over the bean mixture and toss gently to coat evenly.

5. Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld.

6. Before serving, toss the salad again and adjust seasoning if necessary.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days.

Reheating

Enjoy this salad cold. No reheating necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.