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Three Bean Salad

Three Bean Salad

Salads

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

300 calories or less

Cook Time

15 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1/3 cup olive oil
1/4 cup white wine vinegar
3 tbsp honey
2 tsp mustard Dijon
3/4 tsp salt or to taste
12 oz. green beans fresh; ends trimmed, diced into 1 1/2-inch pieces
1 can kidney beans dark red; rinsed and drained well
1 can kidney beans light red; rinsed and drained well (15 oz per can)
1 bell pepper yellow; seeded and chopped
1/2 cup red onion red; chopped, rinsed under warm water and drained
1/4 cup parsley fresh; chopped

Instructions

In a small mixing bowl or jar whisk together olive oil, vinegar, honey, mustard and salt, set aside.
Bring a large pot of water to a boil. Meanwhile fill a medium mixing bowl with ice and water and set aside. Once water is boiling, add green beans and allow to boil about 3 – 4 minutes until tender. Drain and immediately transfer to ice water. Let rest for a few seconds then drain well.
Add green beans, dark and light red kidney beans, bell pepper, red onion and parsley to a salad bowl. Whisk dressing mixture until well combined then pour over salad. Toss to evenly coat. Serve immediately.