Thursday, October 2, 2014

Three Bean Salad

I'm sharing my favorite bean salad with you all today! I love to have a big bowl of this on hand for weekday lunches. I'm not much of a sandwich fan, and I hate to waste precious naptime cooking something, so this is a real life saver for me.

I highly recommend doubling this recipe!

Three Bean Salad
(adapted from this recipe)


1/3 cup Apple Cider Vinegar (or White Vinegar works well too!)
2 Tbsp Sugar
2 Tbsp Vegetable Oil
1 tsp Salt
1/4 tsp Pepper
2 cups Green Beans, freshly blanched if possible or 1 can cut green beans
1 can, 15.5 can Garbonzo Beans, rinsed
1 can, 15.5 can Kidney Beans, rinsed
1 large Shallot, minced
1 clove garlic, minced


Whisk together sugar, oil, vinegar, salt, pepper, garlic and shallots. Set aside.
In a large bowl stir together green beans, Garbonzo beans, and kidney beans. Pour the sauce over the top and fold together to combine until all vegetables are coated in sauce. Cover and place in the fridge to chill and allow the flavors to meld. Serve cold and stir before serving.

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