Three Bean Salad
This delicious, light three bean salad is made with a quick miso dressing with rice vinegar, garlic, and fresh herbs.
Servings: 6
Equipment
- large salad bowl
Ingredients
- 8 oz green beans cut into 1 inch pieces (about 1 -1.5 cups)
- 1 15 oz can kidney beans, drained
- 1 15 oz can garbanzo beans, drained
- 2 pickling cucumbers, sliced or any cucumber about 1 cup
- 2 ribs celery, thinly sliced
- ¼ small red onion, finely diced
- ¼ cup fresh basil & parsley, chopped
Miso Dressing
- ¼ cup olive oil
- 3 Tbsp rice vinegar
- 4 Tbsp maple syrup
- 1.5 Tbsp miso use more if you'd like!
- 2 cloves garlic
- ½ tsp each salt and pepper
- ½ tsp dried oregano
Instructions
- If using fresh green beans, bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes.
- Remove the beans and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels or a kitchen towel to dry.
- In a large salad bowl, add the onion, chickpeas, kidney beans, celery, green beans, cucumber, basil and parsley.
- In a small food processor, add the olive oil, rice vinegar, garlic, miso, maple syrup, pepper, oregano and salt. Blitz until smooth, give it a taste and adjust if desired. Pour over the bean salad and mix well. Serve right away or store in the fridge until ready.
Notes
- Using frozen green beans? Just cook them a few minutes less than according to the package time and let them cool.
- Unlike other three bean salads, this one can be enjoyed right away, no need to "pickle" but if you do let it sit overnight, be sure to give it a good toss before serving since the dressing tends to fall to the bottom.
- You may even want to double the dressing if you plan to make this ahead of time! The beans will soak it up.
- Do not overcook the green beans. If you are using fresh beans, just give them a blanch quickly. Frozen, thawed and cooked green beans will also work.
- Feel free to add in any veggie of choice, radish also makes a great crunch and color for this dish.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Serving: 1 cup of three bean salad | Calories: 159kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 335mg | Potassium: 304mg | Fiber: 2g | Sugar: 11g | Vitamin A: 399IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg