Quick Three Bean Salad Recipe (Print Version)
# Ingredients:
→ Beans
01 -
200g fresh green beans, ends trimmed
02 -
1 can (14 oz/400mL) kidney beans, drained and rinsed
03 -
1 can (14 oz/400mL) chickpeas, drained and rinsed
→ Fresh Ingredients
04 -
1/3 cup red onion, thinly sliced
05 -
1/4 cup fresh parsley, tightly packed and chopped
06 -
A handful of fresh basil leaves (optional)
→ Zesty Dressing
07 -
1/4 cup apple cider vinegar
08 -
1/4 cup balsamic vinegar
09 -
1/4 cup avocado oil
10 -
1 tablespoon Dijon mustard
11 -
2 tablespoons agave nectar
12 -
1/2 teaspoon fine sea salt
# Instructions:
01 -
Bring 4 cups of water to a boil in a medium pot. Set up a bowl of ice water nearby. Blanch the green beans in the boiling water for 3 minutes until just tender, then immediately plunge them into the ice water to keep their bright color. Drain well and pat dry.
02 -
Chop the blanched green beans into bite-sized pieces and add to a large mixing bowl. Drain and rinse the kidney beans and chickpeas, then add them to the bowl along with the sliced red onion and chopped fresh parsley.
03 -
In a small bowl, whisk together the apple cider vinegar, balsamic vinegar, avocado oil, Dijon mustard, agave, and sea salt until well combined.
04 -
Pour the dressing over the bean mixture and toss gently to coat everything evenly. Refrigerate for 1-2 hours to let the flavors meld. Before serving, sprinkle with fresh basil leaves if desired.
# Notes:
01 -
This salad actually tastes even better on day 2, after the beans have soaked up all the delicious dressing
02 -
Keeps well in an air-tight container in the fridge for up to 5 days
03 -
Perfect for meal prep, picnics, and potlucks