24937954375_1bb1fbd9b9_q

Classic(ish) Three-bean salad

 

24937954375_1bb1fbd9b9_q

Classic(ish) Three-bean salad

This is our version of the classic picnic salad. We like it because we usually have canned beans in the pantry, which get us two-thirds of the way there! And our little secret? If we don’t have any fresh beans, we sometimes add an extra can and serve the salad over greens. 
Prep Time 30 mins
Total Time 2 hrs
Servings 4 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Can opener
  • Colander or sieve
  • Measuring cup
  • Medium-sized bowl
  • Spoon, for stirring

Ingredients
 

  • 1 can (or 1 1⁄2 cups) dark red kidney or black beans, drained and rinsed in cold water
  • 1 can (or 1 1⁄2 cups) white beans or chickpeas, drained and rinsed in cold water
  • 2 cups green beans, trimmed and snapped into bite-size pieces
  • 3 scallions, roots trimmed off, white and green parts chopped
  • 1⁄4 cup chopped fresh flat-leaf parsley (about 1⁄2 small bunch)
  • 1⁄3 cup Garlicky Mustard Vinaigrette

Instructions
 

  • Put the beans, scallions, and parsley in the bowl and toss to combine.
  • Pour the vinaigrette over the beans. Cover and refrigerate for at least 2 hours and up to overnight, to let the flavors meld. Serve cold or at room temperature. 

Notes

Click here for Garlicky Mustard Vinaigrette recipe.
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