Three Bean Salad Recipe

By Valerie's Kitchen

Ingredients

8 to 10 ounces fresh green beans (stem ends trimmed, if needed)
15 ounce can kidney beans ( rinsed and drained well)
15 ounce can garbanzo beans (rinsed and drained well)
2 ribs celery (finely diced (approximately ¾ cup))
cup finely diced white onion
2 tablespoons minced fresh Italian parsley
½ cup extra virgin olive oil
¼ cup apple cider vinegar
2 to 3 tablespoons sugar ((if you like a sweeter dressing use 3 tablespoons))
1 teaspoon minced garlic
1 teaspoon salt (plus additional to taste)
½ teaspoon Dijon mustard
freshly ground black pepper (to taste)

Prep Time190mins
Cook Time3mins
Servings8

Instructions

Set a large pot of water on the stove over HIGH heat. Fill a large bowl about halfway with water and then fill with ice and set it aside.

When the comes to a vigorous boil, toss in about 1 tablespoon salt and add the green beans. Boil for 2 to 3 minutes at most, pulling off the heat as soon as the green beans are crisp-tender. Quickly drain beans and transfer them to the bowl of ice water. Allow the green beans to soak in the ice water bath while you prepare the dressing.

Combine the dressing ingredients in a mason jar or other container with a tight-fitting lid. Cover tightly and shake for about 30 seconds.

Transfer the green beans to a colander and drain them well. Cut into ½-inch pieces.

In a large mixing bowl, combine the green beans, canned beans, celery, and onion. Add the dressing and toss to combine. Sprinkle the salad with parsley and toss again.

Transfer to an airtight container with a lid and refrigerate for at least 3 hours or overnight. Turn the container a few times during the marinating process to make sure all the ingredients get a good soak in the dressing.

When ready to serve, taste and season with additional salt and pepper, if you feel it needs it.