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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.
- 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