Easy, Light, Flavor-Rich 3 Bean Salad
It's green beans season, and fresh green beans are showing up and showing-off their tender beauty in our Farmer's Market. I buy several pounds to make a light, satisfying, full-of-flavor and nourishing salad. Buzz Savories 3-Bean Salad compliments my favorite meats and vegetables on the grill, and stands alone with a fork and a bowl.
Servings 10
Ingredients
- 1 ½ lbs. fresh green beans
- 1 can kidney beans
- 1 can garbanzo beans
- 1 whole green pepper, diced
- 1 cup chopped tender herbs - parsley, chives, dill, tarragon or combination available
Buzz Savories Honey Mustard Dressing
- 1 Tb. Buzz Savories Honey Mustard
- 2 Tb. Rice Vinegar
- 2-3 lemons juiced (2 large or 3 medium)
- ½ cup olive oil
- 1 ½ tsp salt
- ¼ tsp. freshly cracked pepper
Instructions
Preparing and cooking the green beans
- Clip the stem ends of the green beans and snap in half or thirds
- Bring a large pot of water to a boil, add 1 Tb. salt
- Set up an ice bath by filling a medium bowl half full of ice and cold water.
- Dump the beans into the boiling water and cook for 5 minutes
- Drain beans and immediately place them in the ice bath to stop the cooking process and preserve their bright green color.
- Chill until the beans feel cold, about 6 minutes, then drain and dry the beans
Buzz Savories Honey Mustard 3-Bean Dressing
- Add oil, vinegar, lemon juice, Buzz Savories Honey Mustard, salt, and freshly cracked pepper into a jar with a tight fitting lid. Shake well until smooth and blended.
Mixing the salad
- Open the cans of red kidney beans and garbanzo beans. Drain and rinse the beans in cold water
- finely chop the tender herbs
- In a large bowl, dump the canned beans and gently mix in the fresh green beans and the finely chopped tender herbs and the diced green pepper
- Dress the salad with 4 Tb. of dressing then taste and add more to taste and taste for salt also
- Cover and chill. The Honey Mustard 3-Bean salad will keep refrigerated for 1 week or more and is picnic-proof.