Description
A vibrant and tangy Three Bean Salad packed with color, crunch, and flavor. Perfect for picnics, potlucks, or meal prep, this no-cook salad is quick to prepare and even better the next day.
Ingredients
- Green Beans: 1 cup, trimmed and blanched
- Kidney Beans: 1 cup, canned and drained
- Garbanzo Beans (Chickpeas): 1 cup, canned and drained
- Red Onion: 1/2 medium, thinly sliced
- Celery: 1 stalk, finely chopped
- Fresh Parsley: 2 tablespoons, chopped
- White Vinegar: 1/4 cup
- Olive Oil: 3 tablespoons
- Sugar: 2 tablespoons
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Instructions
- Preheat Your Equipment: No heating needed, but prepare all tools and bowls.
- Combine Ingredients: Rinse and drain beans, blanch green beans, chop onion and celery.
- Prepare Your Cooking Vessel: In a large bowl, combine green beans, kidney beans, chickpeas, red onion, and celery.
- Assemble the Dish: In a smaller bowl, whisk vinegar, oil, sugar, salt, and pepper.
- Cook to Perfection: Pour dressing over the salad and toss gently.
- Finishing Touches: Fold in fresh parsley and adjust seasoning.
- Serve and Enjoy: Chill for at least 2 hours, then serve cold or at room temperature.
Notes
- Rinse canned beans well to remove excess sodium and starch.
- Blanch green beans just until tender-crisp.
- Chill for at least 2 hours for best flavor.
- Balance sweetness and acidity to your taste.