This Traditional Three-Bean Medley is a vibrant, nutritious, and flavor-packed dish that's perfect for potlucks, picnics, or as a healthy side. A delightful mix of textures and tastes, it shines with a zesty dressing and colorful veggies.
The key to this dish is balance and freshness. The combination of green beans, kidney beans, and garbanzo beans provides a variety of textures and flavors. The red onion adds a sharp bite that complements the sweetness of the red bell pepper. A touch of parsley brings a fresh, herby note. The apple cider vinegar in the dressing offers tangy brightness, while the olive oil enriches the dish with a smooth finish. A hint of sugar balances the acidity, and salt and black pepper round out the seasoning.
This salad pairs wonderfully with grilled meats like chicken or steak for a hearty meal. Alternatively, serve it alongside a slice of crusty bread and a wedge of sharp cheese for a light, vegetarian-friendly option.
Start by bringing a pot of salted water to a boil. While waiting, trim and cut your green beans into 1-inch pieces. Once the water is boiling, toss in the green beans and let them blanch for about 3 minutes. You want them tender-crisp and bright green. Quickly drain and rinse them under cold water to stop the cooking. This keeps them vibrant and crunchy.
Grab a large bowl and combine the blanched green beans with the kidney beans and garbanzo beans. Add in the thinly sliced red onion, diced red bell pepper, and chopped parsley. These add layers of flavor and a pop of color to your salad.
In a smaller bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and black pepper until the dressing is smooth and well combined. Pour this over your bean mixture, then toss everything gently. You want each bean coated but not crushed.
Cover the bowl and let the salad chill in the fridge for at least 2 hours. This resting time allows the flavors to meld beautifully. Before you're ready to serve, give it one more toss and taste to adjust the seasoning if needed.
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