Classic(ish) Three-bean salad

Name: Classic(ish) Three-bean salad
Prep time: 30 min
Total time: 120 min
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

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.

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Prep Time 30

Total Time 2

Servings 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.