Description
Marinated 3 bean salad is packed with crunchy green beans, and soft kidney beans and chickpeas. The perfect salad to prep for lunches, dinner, or even parties because it is best made in advance with time to marinate and chill. It gets better the longer it sits.
Ingredients
Units
Scale
- 3 cups fresh green beans, trimmed and cut into bite-sized pieces
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon + 1 teaspoon Dijon mustard
- 1/4 cup honey (or pure maple syrup)
- 2 teaspoons dried thyme (or 1 tablespoon fresh, chopped)
- 4 garlic cloves, minced
- 1/4 to 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 red onion, minced
- 1 15 ounce can dark red kidney beans, drained and rinsed
- 1 15 ounce can chickpeas, drained and rinsed
- Optional toppings
- Feta cheese
Instructions
- Blanch green beans: Prepare an ice batch by filling a large mixing bowl with lots of ice and then water, set aside. Bring a medium pot of water to a boil ( you can have the water coming to a boil while you trim your green beans). Once the water has come to a boil add the green beans and allow them to sit in the hot water for 30 seconds to 1 minute – they will turn bright green. Once the beans have been blanched immediately transfer them into the ice bath by using a slotted spoon. Allow them to hang out int he ice bath for at least 5 minutes. Once they are cooled down drain them from the water and remove any ice cubes – set aside.
- Make the dressing: In a large mixing bowl add the red wine vinegar, olive oil, Dijon mustard, honey or maple syrup, thyme, garlic, salt, and pepper – whisk until well combined. Taste and adjust any seasoning or flavors.
- Finish: To the mixing bowl with the dressing add the green beans that have been chilled and drained from the ice bath, along with the drained and rinsed red kidney beans and chickpeas, and the red onion. Stir to combine.
- Chill: Allow the salad to chill in the fridge for at least 3 hours, although 8 hours (or overnight) is best. It really isn’t as good served room temperature. The longer it chills in the fridge the more the dressing “marinates” the veggies adding tons of flavor to them. This salad is really best made one day in advance.
- To serve: Give the salad a good stir serve in bowls or on plates. Sprinkle some feta cheese over top, if desired.
- Leftovers: This salad makes great leftovers and gets even better the longer it sits. It will keep in the fridge for up to one 1 week.
Notes
Vegan/dairy free options: simply omit the feta cheese and swap the honey for pure maple syrup.
The green beans may lose their bright green color as they sit in the dressing. That’s okay, they are still super crunchy fresh tasting and delicious!!!
Prep time does not include hands off time for the salad to chill in the fridge.
