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Three Bean Salad


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Serves 4-6 | Prep Time 10 | Cook Time 2

Why I Love This Recipe

FEATURING: Green beans and onions (fresh or storage onions) and cilantro (optional - or parsley or carrot tops).

An easy classic salad with a sweet and sour dressing that you can eat as is or as a side dish.


Ingredients You'll Need

1 can (15 ounce) kidney beans, drained and rinsed
1 can (15 ounce) black beans (or white beans or chickpeas or other bean of your liking), drained and rinsed
2 cups fresh green beans (or yellow beans), cut into 1 inch pieces
1/4 cup onion (ex: red), very thinly sliced
2 tablespoons chopped cilantro (or parsley or carrot tops) - OPTIONAL
1/3 cup apple cider vinegar
2-3 tablespoons granulated sugar (to taste)
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper


Directions

BLANCH THE GREEN BEANS: 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.

MAKE THE SALAD: Place the kidney beans, black beans, green beans, red onion and parsley in a large bowl.
MAKE THE DRESSING: In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.
ASSEMBLY: 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.

NOTES:
- This salad is actually best made at least 2 hours before you plan to serve it. You can make your salad up to 3 days before you plan to eat it, and the beans will marinate in the dressing.
- I prefer to use fresh green beans, but canned will also work and do not need to be blanched.


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