Zesty Citrus Three Bean Salad

A refreshing and vibrant three bean salad that combines the tangy flavor of citrus with a mix of kidney beans, garbanzo beans, and green beans, making it a perfect side dish for summer gatherings or a healthy lunch option.

Prep time: 30 minutes
Cook time:
Serves: 4

Ingredients

1 cup kidney beans, drained and rinsed

1 cup garbanzo beans, drained and rinsed

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

1 orange, juiced and zested

1 lemon, juiced

2 tbsp olive oil

1 tbsp apple cider vinegar

1 tsp honey

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Instructions

1. In a large pot of boiling salted water, blanch the green beans for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process.

2. In a small bowl, whisk together the orange juice, lemon juice, olive oil, apple cider vinegar, honey, salt, and pepper until well combined.

3. In a large mixing bowl, combine the kidney beans, garbanzo beans, blanched green beans, red onion, and parsley.

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

5. Allow the salad to marinate in the refrigerator for at least 30 minutes before serving.

Storage

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

Reheating

This salad is best enjoyed cold and does not require reheating.

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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.