Three bean salads grace summer picnic tables everywhere. But you’ll be hard-pressed to find a traditional recipe that doesn’t contain at least half a cup of sugar. This version gets a hint of sweetness from sun-dried tomatoes. Add some walnuts for extra protein and parsley for a boost of Vitamins A, C and K. This is three bean salad all grown up!
Ingredients
1 14-ounce can (about 1½ cups) red kidney beans – rinsed and drained
1-14-ounce can (about 1½ cups) white kidney beans – rinsed and drained
8 ounces fresh green beans – cut into 2 inch lengths
¼ medium sweet onion – cut into thin strips
1 cup chopped parsley
½ cup chopped walnuts
½ cup chopped sun-dried tomatoes (not packed in oil)
½ cup apple cider vinegar
2 tablespoons extra-virgin olive oil
½ teaspoon salt
Directions
- Whisk the vinegar, oil and salt together.
- Bring water to a boil in a sauce pan. Add the green beans and cook for 3 minutes until bright green, but still crisp. Immediately drain off hot water and place in a bowl of ice water to stop cooking.
- Place green beans and remaining ingredients in a large bowl.
- Drizzle dressing over the top and toss.
- Serve room temperature or chilled.
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