Three Bean Salad

Three Bean Salad

Your salad can be customized with other beans, such as lima beans, black eyed peas, edamame, or black beans. You could also add cubed avocado, red pepper or corn kernels. Make it your own.

Serves 4 to 6

Vinaigrette
1/3 cup apple cider vinegar
1/4 cup sugar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 medium shallot, minced
2 large garlic cloves, pressed
1/4 cup chopped Italian parsley
1/4 cup chopped basil
1 teaspoon kosher salt
1/8 teaspoon ground black pepper

1. In a medium bowl, whisk together all vinaigrette ingredients.

Salad Ingredients
2 cups fresh green beans, 1 1/4-inch pieces
1 can (15 oz) kidney beans, rinsed and drained
1 can (5 oz) garbanzo beans, rinsed and drained
2 large celery stalks, cut into 1/2-inch dice
1/2 large white onion, quartered, 1/4-inch slices

1. Cook green bean pieces in boiling water for 2-3 minutes until crisp tender. Immediately drain and place in cold water bath. When cool, drain.
2. Mix salad ingredients in large bowl. With paper towel, blot water from veggies.
3. Pour vinaigrette over and mix to coat. Cover and chill for 2-4 hours, stirring occasionally.

Note: Salad can be held overnight; however, the fresh green color of beans may fade.