Three Bean Salad with Green Beans
Loaded with fiber, this easy salad makes good use of your green bean harvest, and no mayo makes this dish perfect for your next picnic or beach day. We've kept our ingredient list simple, but feel free to add in some sliced cherry tomatoes if you like. This recipe makes 6 servings.
PREP TIME
10 minutes
COOK TIME
0 minutes
Ingredients
For the vinaigrette:
1/3 cup apple cider vinegar
2 tablespoons white sugar
1/4 cup olive oil
1/2 teaspoons salt
1/4 teaspoon pepper
Salad ingredients:
1 15-ounce can kidney beans, rinsed and drained well
1 15-ounce can cannellini beans, rinsed and drained well
2 cups fresh green beans, tough ends removed and chopped into 1" pieces
1/2 red, white or sweet onion, finely chopped
1/3 cup apple cider vinegar
2 tablespoons white sugar
1/4 cup olive oil
1/2 teaspoons salt
1/4 teaspoon pepper
Salad ingredients:
1 15-ounce can kidney beans, rinsed and drained well
1 15-ounce can cannellini beans, rinsed and drained well
2 cups fresh green beans, tough ends removed and chopped into 1" pieces
1/2 red, white or sweet onion, finely chopped
Directions
Make the vinaigrette: Add dressing ingredients to a lidded glass jar. Put the lid on tightly and shake vigorously to combine. Set aside.
Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until crisp-tender. Place the green beans in a bowl of ice water to cool, then drain and dry the beans.
Add the green beans, cannellini beans, green beans and onions to a nonreactive mixing bowl. Pour vinaigrette over the beans and toss to combine. Let the salad rest for at least an hour before serving or store, covered and chilled, for up to 3 days.
Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until crisp-tender. Place the green beans in a bowl of ice water to cool, then drain and dry the beans.
Add the green beans, cannellini beans, green beans and onions to a nonreactive mixing bowl. Pour vinaigrette over the beans and toss to combine. Let the salad rest for at least an hour before serving or store, covered and chilled, for up to 3 days.
Looking for inspiration? Try these recipes:
Roasted Balsamic Onions
Green Shakshuka
Vegan Poke Bowl with Smoked Tofu and Citrus Ponzu Dressing
