Zesty Three Bean Salad
A fresh and zesty three bean salad that is perfect for picnics, potlucks, or a light lunch.
Servings: 4 servings
Ingredients
- 2 cups Fresh Green Beans Cut into 1-inch pieces
- 8 ounces Canned Yellow Wax Beans Drained and rinsed
- 8 ounces Canned Red Kidney Beans Drained and rinsed
- 1 tablespoon Dijon Mustard
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon White Onion Minced
- 1 clove Garlic Minced
- 0.25 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
- Step 1: Prepare the Green Beans. Start by bringing a pot of water to a boil. Wash and trim the ends of the fresh green beans, then cut them into 1-inch pieces. Once the water is boiling, add the green beans and blanch them for about 3-4 minutes until they are bright green and tender, yet still crisp.
- Step 2: Shock the Green Beans. After blanching, promptly drain the green beans and transfer them to a bowl of ice water to stop the cooking process. Let them cool for a few minutes, then drain again and set aside.
- Step 3: Combine the Beans. In a large mixing bowl, combine the blanched green beans, canned yellow wax beans, and canned red kidney beans.
- Step 4: Prepare the Dressing. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, extra virgin olive oil, minced white onion, minced garlic, salt, and black pepper. Adjust the seasoning according to your taste.
- Step 5: Toss and Serve. Pour the dressing over the bean mixture and toss gently to coat all the beans. Allow it to sit for about 10 minutes for the flavors to meld together. Serve immediately or chill for at least 30 minutes before serving.
Equipment
- Pot
- Mixing Bowl
- Ice Water Bowl
Notes
For added flavor, consider including some chopped fresh herbs such as parsley, cilantro, or basil. Adjust the acidity of the dressing with more or less apple cider vinegar based on your preference.