"A blend of chick peas, kidney beans, string beans and corn tossed and marinated in a flavorful vinaigrette."
Three Bean Salad
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Prep time: 10mins
Cook time: 2mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 can (15.5 oz) drained and rinsed chick peas
- 1 can (15.5 oz) drained and rinsed kidney beans
- 2 cups blanched and chopped string beans
- 1/2 cup sweet corn kernels
- 1/4 cup thinly sliced red onion
- 3 medium thinly sliced pimento peppers
- 2 tablespoons finely chopped fresh parsley
- 1/3 cup distilled white vinegar
- 3 tablespoons brown sugar
- 3 cloves garlic
- 1/4 cup olive oil
- 1/4 teaspoon optional, or to taste ground cumin
- 1/2 teaspoon to taste salt
- 1 to taste ground black pepper
- optional, for garnish fresh dill
Method
Step 1
Bring a pot of salted water to a boil. Add string beans and cook for 2 minutes or until just tender. Place the string beans in a bowl of ice water to cool, drain and pat dry
Step 2
Place the kidney beans, chickpeas, string beans, red onion, pimentos and parsley in a large bowl.
Step 3
In a small bowl, whisk together the vinegar, sugar, olive oil, garlic, cumin (if using) salt and pepper
Step 4
Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate for at least 2 hours or overnight to marinate, then serve.