Updated: Nov 18, 2020
Three - bean salad is an easy to prepare side dish that goes well with just about any summer meal. There are SO many delicious beans to choose from that it might easily turn into a five, six or seven bean salad!
The three - bean salad shown above makes use of the abundance of fresh green beans now available at the grocery store and at the local produce stand, along with canned kidney and garbanzo beans. This recipe is heavy on the garlic and gets a tangy kick from the apple cider vinegar. A pinch of sugar is optional!
2 cups of fresh green beans, lightly cooked just until tender, well – drained and cut into thirds
1, 15 ½ ounce can of kidney beans, well drained
1, 15 ½ ounce can of garbanzo beans, well drained
½ medium onion, finely chopped
2 tablespoons apple cider vinegar
1 ½ tablespoons of avocado, canola or sunflower seed oil
3 to 4 large cloves of minced garlic
Salt and pepper to taste
A pinch of sugar is optional!
Place green beans, kidney beans and garbanzo beans into a medium bowl.
Add the chopped onion.
Gently mix the beans and onions together.
Add vinegar, oil, garlic, salt, pepper (and sugar if using).
Stir until completely covered in the oil and vinegar mixture. Be careful not to break or mash the beans!
Chill well for at least one hour, but if possible for longer.
Follow along as Rachel, BCF Program Coordinator, makes this recipe on Facebook Live!
Written by Jenny Favret, MS, RD, LDN
Nutritionist, Duke Pediatrics Healthy Lifestyles Program
Check out Jenny's bio here!