Bright, crunchy, and full of healthy goodness, this Three Bean Salad from Food & Home is a vibrant side dish that’s as nutritious as it is tasty. With kidney beans, cannellini beans, and green beans tossed in a zippy lemon-herb dressing, it’s perfect for BBQs, picnics, or a light, healthy lunch.
Three-bean salad recipe
Ingredients
- 240g Red kidney beans, rinsed and drained
- 240g Butter beans, rinsed and drained
- 2 cups fresh green beans cut into 1 inch pieces
- 1/4 cup red onion very thinly sliced
- 2 tablespoons chopped parsley
- 1/3 cup apple cider vinegar
- 3 tablespoons granulated sugar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Instructions
Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
Place the kidney beans, butter beans, green beans, red onion and parsley in a large bowl.
In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.
Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.
