Quick Three Bean Salad

A SUPER EASY side dish for those backyard parties and BBQ’S this weekend!

Not only is this three-bean salad really tasty (and nutrient-packed!) BUT it’s made from ingredients you likely already have in your pantry and freezer…which means it’s a very cost-effective way to entertain.

You can easily double or triple this for larger groups.

I love the fact that this salad only gets tastier a few hours later because the flavors have time to meld into each other – which makes for the BEST type of dish for get-togethers! Make hours in advance so you actually get to relax and enjoy your company.

If you’d like to use fresh green beans instead of frozen that works great! You’ll need to wash and trim them then blanch them before making your salad.

To Blanch your *Fresh* Green Beans:

Bring a large pot of water to a boil and prepare a large bowl with ice water next to it.

Once the water starts boiling, add in the green beans and boil for just 3-4 minutes, or until slightly softened yet still tender-crisp.

Using tongs or a large slotted spoon, very quickly transfer your blanched green beans into the ice water. Allow them to bathe in the ice water for a minute or two, then drain very well and set aside.

Servings 4

Ingredients:

• 1 can (15 oz) kidney beans
• 1 can (15 oz) cannellini beans
• 12 oz package of frozen green beans, thawed
• 1 bunch of fresh parsley leaves, chopped
• 1/2 small red onion, sliced
• ¼ cup apple cider vinegar
• ¼ cup extra-virgin olive oil
• 2 tsps dried thyme
• 1 tsp sea salt
• 1 tsp dried chives dried

Instructions:

Rinse well and drain the kidney beans and cannellini beans.

Chop your green beans into bite-sized pieces if desired.

Place the kidney beans, cannellini beans, and thawed green beans in a large bowl.

Add the sliced onion to a small bowl of cold water for about five minutes then drain the water. This step helps to tame down the onions a bit.

Add the onions and your chopped parsley to the large bowl with the beans.

In a separate bowl, whisk together the vinegar, olive oil, sea salt, pepper, and thyme to create a dressing.

Pour this dressing over the beans, onion, and parsley.

Stir to combine.

Cover then transfer your bean salad to the fridge and let the beans marinate in the dressing for about 30 minutes.

Give the salad a good stir just before serving.

Enjoy!

💚Rachel

Quick Three Bean Salad

Category Recipes Salads

Persons

4

Ingredients

• 1 can (15 oz) kidney beans
• 1 can (15 oz) cannellini beans
• 12 oz package of frozen green beans, thawed
• 1 bunch of fresh parsley leaves, chopped
• 1/2 small red onion, sliced
• ¼ cup apple cider vinegar
• ¼ cup extra-virgin olive oil
• 2 tsps dried thyme
• 1 tsp sea salt
• 1 tsp dried chives dried

Instructions

1. Rinse well and drain the kidney beans and cannellini beans.
2. Chop your green beans into bite-sized pieces if desired.
3. Place the kidney beans, cannellini beans, and thawed green beans in a large bowl.
4. Add the sliced onion to a small bowl of cold water for about five minutes then drain the water. This step helps to tame down the onions a bit.
5. Add the onions and your chopped parsley to the large bowl with the beans.
6. In a separate bowl, whisk together the vinegar, olive oil, sea salt, pepper, and thyme to create a dressing.
7. Pour this dressing over the beans, onion, and parsley.
8. Stir to combine.
9. Cover then transfer your bean salad to the fridge and let the beans marinate in the dressing for about 30 minutes.
10. Give the salad a good stir just before serving.
11. Enjoy!

© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com

Leave a Comment Below:

Related Posts :

Hearty Beef Vegetable & Bean Soup

Pomegranates: Health Benefits + Recipes

Christmas-Morning Cranberry Spread

Shaved Brussels Sprouts Caesar Salad