Recipe Three Bean Salad

This hearty Three Bean Salad is perfect as a side dish for fish or meat, or even as a light and satisfying meal on its own. The tangy dressing enhances the flavors of the beans, and allowing it to chill lets the flavors meld beautifully.

Ingredients

• 250g frozen green beans
• Salt, to taste
• 400g canned red kidney beans, drained and rinsed
• 400g canned white beans, drained and rinsed
• ½ bunch green onions, chopped
• ¼ bunch parsley, chopped
• 4 tablespoons apple cider vinegar
• 4 tablespoons vegetable oil
• 1 teaspoon Dijon mustard
• 2 tablespoons sugar
• Ground black pepper, to taste

Method

1. Cook the green beans: In a pot of boiling salted water, cook the frozen green beans for 2-3 minutes, until just tender. Drain and rinse under cold water to stop the cooking process, then let cool.
2. Prepare the other beans: Drain and rinse both the red kidney beans and white beans. Set aside.
3. Chop the herbs: Finely chop the green onions and parsley.
4. Make the dressing: In a small bowl, whisk together the apple cider vinegar, vegetable oil, Dijon mustard, sugar, salt, and ground black pepper until smooth and combined.
5. Assemble the salad: In a large bowl, combine the green beans, red kidney beans, white beans, chopped green onions, and parsley. Pour the dressing over the salad and toss to coat everything evenly.
6. Chill: Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.

Enjoy your delicious and refreshing Three Bean Salad!