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A delicious plate of Three Bean Salad Recipe

Three Bean Salad Recipe

A refreshing and nutritious salad packed with three types of beans and vibrant flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 4 cups
Course: Salad
Cuisine: American
Calories: 201
Ingredients Equipment Method Notes

Ingredients
  

  • 340 g green beans trimmed & cut into 1 ½-inch pieces
  • 396 g dark red kidney beans drained & rinsed
  • 396 g chickpeas drained & rinsed
  • 30 g minced flat-leaf parsley
  • 30 ml fresh lemon juice
  • 5 ml agave nectar
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1 tsp ground pepper
  • 30 ml extra virgin olive oil

Equipment

  • Large saucepan
  • Mixing Bowl

Method
 

  1. Bring a large saucepan of water to a boil. Salt the water. Prepare a large bowl of ice water.
  2. Add the green beans to the boiling water. Cook until the beans are tender-crisp, 1 to 2 minutes. Drain and immediately transfer the green beans to the ice water to stop them from cooking further. Drain and transfer the beans to a serving bowl.
  3. Add the kidney beans, chickpeas and parsley to the bowl. Stir to combine.
  4. In a small bowl, whisk together the lemon juice, agave nectar, thyme, salt and pepper. Slowly whisk in the olive oil.
  5. Add the dressing to the beans. Toss to combine. Serve.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to two days. It's great as a side dish or a light meal.