Ingredients
Units
Scale
- 2–3 cups fresh green beans, rinsed, trimmed and cut into 1-inch pieces
- 1 14.5–ounce can dark red kidney beans, rinsed and drained
- I 14.5-ounce can garbanzo beans, rinsed and drained
- 1/4 cup red onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/4 cup water
- 1 tablespoon raw, unfiltered honey
- 3 tablespoons fresh dill
- Freshly cracked pepper
Instructions
- Blanch the green beans – Bring a large pot of water to a boil. Prepare an ice bath in a large bowl by filling the bowl with ice and water. Have your strainer ready. Add the green beans to the boiling water for 2 minutes. Strain, rinse with cold water and add to the ice bath. Let the green beans sit in the ice bath for 2-3 minutes to stop the cooking process. Strain and pat dry.
- In a large bowl, add the blanched green beans, kidney beans, garbanzo beans and diced red onion. In a small bowl, make the tangy honey mustard dressing: whisk together the remaining ingredients, pour over the beans and gently toss to coat. Chill for at least an hour. Serve and enjoy!
Notes
- The flavor of this three bean salad intensifies with time. Let it chill for several hours, if possible. You can also make this recipe a day in advance, tossing the beans every now and then in the tangy honey mustard dressing.
- Store in an airtight container in the refrigerator for up to four days.
- Prep Time: 15 mins.
- Cook Time: 5 mins.
- Category: Sides, Vegetarian, Vegan, Gluten free
- Method: Stovetop, By Hand
- Cuisine: American
- Diet: Vegetarian