Three Bean Salad
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 15-oz can kidney beans
- 1 15-oz can white beans (cannellini beans, navy beans, or great northern beans)
- 2 cups green beans (fresh and blanched, or frozen and thawed)
- Β½ medium red onion (diced β about half a cup)
- ΒΌ cup chopped fresh parsley (chopped)
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon granulated sugar (or honey)
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
Method
- Make the dressing, in a small bowl combine all of the dressing ingredients, whisk until the sugar has dissolved.
- In a large bowl, combine the three beans, with the onion and parsley. Pour the dressing over everything, and give the salad a good toss until well combined.
- Cover with plastic wrap, and chill in the fridge until serving.