Three Bean Salad

Three Bean Salad

Birgit
Course Salad
Servings 4 servings

Ingredients
  

  • 1 can (15 ounces) kidney beans
  • 1 can (15 ounces) kidney beans 15 ounces garbanzo beans (chickpeas)
  • 2 cups fresh green beans ends trimmed and cut into 1-inch pieces
  • ¼ cup white or red onion thinly sliced (if available)
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • Salt and pepper to taste

Instructions
 

  • Bring a pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes or until just tender. Drain in a colander and rinse well under cold water until cool.
  • Drain the kidney beans and the chickpeas and rinse them with cool water.
  • For the dressing: Mix the olive oil, vinegar, salt, and pepper.
  • Add the cooled green beans, the drained canned beans and the onion to the dressing. Toss to combine.

Notes

Add wax beans to make it a Four Bean Salad or use them instead of one of the other beans.
Some people like sugar in their bean salad, add 1-2 Tbsp. and taste.
Keyword Green Beans
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