Three Bean Salad with Red Wine Vinaigrette
Crisp green beans with creamy chickpeas and kidney beans, tossed in a rich red wine vinaigrette, this Three Bean Salad will complete any meal.
Servings: 8 people
Ingredients
- 2 cups green beans cut into 2-inch pieces
- 1 15-ounce can kidney beans drained
- 1 15-ounce can chickpeas drained
- ¼ cup green onions thinly sliced
- ¼ cup fresh parsley minced
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 4 cloves garlic minced
- 1 Tablespoon honey
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper freshly cracked
Instructions
- Blanch green beans. Heat a skillet with 2 inches of salted water over medium heat. Once the water comes to simmer, add cut green beans and simmer 2 minutes. Then move to ice bath to chill for 5 minutes or so.2 cups green beans
- Make dressing. Combine olive oil, vinegar, honey, garlic, salt, and pepper. Mix until salt dissolves and everything is fully combined.¼ cup red wine vinegar, ¼ cup olive oil, 4 cloves garlic, 1 Tablespoon honey, 1 teaspoon Kosher salt, 1 teaspoon black pepper
- Combine and marinate. Place your kidney beans, green beans, chickpeas, green onion, and parsley in a large bowl, then pour in your dressing. Stir gently until everything is mixed evenly, and all your beans are coated in dressing. Allow your salad to sit out and marinate for at least an hour. The beans will soften from the dressing and the flavors have time to marry.1 15-ounce can kidney beans, 1 15-ounce can chickpeas, ¼ cup green onions, ¼ cup fresh parsley
- Serve and enjoy. Serve as a side for your BBQ spread, or enjoy as a light meal on its own.
Nutrition
Calories: 82kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 295mg | Potassium: 92mg | Fiber: 1g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg