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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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3-bean salad is one of those quintessential American foods. It's usually made with canned green beans (YUK!!!) but I used fresh green beans instead... MUCH better! Ingredients:
1 15 oz can organic kidney beans, rinsed and drained |
1 15 oz can organic garbanzo beans, rinsed and drained |
1/2 lb. fresh green beans, cut into 1 inch pieces |
1 medium shallot, minced |
1/4 cup fresh, finely chopped flat-leaf parsley |
1/3 cup organic red wine vinegar |
1 tbsp granulated sugar (or more to taste) |
1/4 cup olive oil |
kosher salt and freshly ground black pepper, to taste |
fresh lemon juice, to taste |
Directions:
1. Steam or blanch green beans for 3-5 minutes. While green beans are cooking, open canned beans, dump into colander and rinse well.
2. When green beans are tender-crisp, add them to the beans in colander and rinse immediatley with cold water.
3. In a medium bowl, whisk together the vinegar, sugar, olive oil, shallots, parsely, lemon juice, salt, and pepper. Add the beans to the dressing. Toss to coat.
4. Chill salad in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
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