Traditional Three-Bean Salad

This Traditional Three-Bean Salad is a timeless dish that combines the vibrant flavors of green beans, kidney beans, and garbanzo beans, all tossed in a tangy vinaigrette. It's an ideal side dish for any occasion, offering a perfect balance of taste and nutrition.

Prep time: 20 minutes
Cook time:
Serves: 6

Ingredients

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

15 oz can kidney beans, drained and rinsed

15 oz can garbanzo beans (chickpeas), drained and rinsed

1 small red onion, finely chopped

1/4 cup olive oil

1/4 cup apple cider vinegar

2 tbsp granulated sugar

1 tsp salt

1/2 tsp black pepper

Instructions

1. Bring a pot of salted water to a boil and add the green beans. Cook for 3-4 minutes until tender-crisp, then drain and rinse under cold water to stop the cooking process.

2. In a large bowl, combine the green beans, kidney beans, garbanzo beans, and chopped red onion.

3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, and black pepper to make the dressing.

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

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

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days.

Reheating

This salad is best enjoyed cold, so there is no need to reheat it.

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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.