Easy Three Bean Salad
Easy three bean salad is the perfect vegan, gluten-free, dairy-free, sugar-free healthy recipe! A light and fresh salad that works for all diets.
- 3 cups fresh green beans approximately one pound
- 15 oz. dark red kidney beans
- 15.5 oz. garbanzo beans
- 4 T. extra virgin olive oil
- 4. t. white wine vinegar
- 4 pinches kosher salt
- lemon juice
Rinse the fresh green beans and snip the ends. Cut the green beans into halves or thirds depending on length.
Drain and rinse canned beans in a colander over the sink.
Next, steam green beans for approximately eight - nine minutes.
While the beans are steaming, prepare an ice bath. Once green beans are cooked, immediately shock the beans in the ice bath. Leave the beans in the ice bath until completely cooled. Once cooled, drain and dry the beans well.
Add 4 teaspoons of white wine vinegar to a large bowl. Add 4 pinches of kosher salt to the vinegar. Whisk in 4 tablespoons of extra virgin olive oil.
Add green beans, kidney and garbanzo beans to the bowl and toss with the vinaigrette. Add additional salt to taste. Squeeze a little fresh lemon juice on the salad and serve!
Calories: 156kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 304mg | Fiber: 6g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 4.5mg | Calcium: 40mg | Iron: 2.2mg