Three Bean 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.
Some people like sugar in their bean salad, add 1-2 Tbsp. and taste.