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Front page › American › Three Bean Salad

Three Bean Salad

HB-3888 · Hand-built original · American

Three Bean Salad — the dish itself.
Served with its “pairs well with” suggestions: coleslaw, cornbread, potato salad, baked beans.

A three bean salad of green beans, kidney beans and chickpeas in a vinegar, sugar and olive oil dressing.

AmericanSide Dish30 minServes 496 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal

Main ingredient: thawed

Pairs well with: coleslaw, cornbread, potato salad, baked beans

Servings:4quantities adjust to match

Ingredients

  • 1 bag frozen cut green beans (12 oz), thawed
  • 1 can dark kidney beans (16 oz), drained and rinsed
  • 1 can chickpeas (16 oz), drained and rinsed
  • 1/2 medium red onion, diced
  • 1/3 cup white wine vinegar
  • 2 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 2 tbsp olive oil
  • salt and pepper, to taste

Method

  1. Put the kidney beans and chickpeas in a colander, rinse in cold water, drain and put in a large bowl with the green beans and onion.
  2. Whisk both vinegars, sugar and olive oil in a small bowl.
  3. Pour the dressing over the beans and toss until coated, season with salt and pepper.
  4. Cover and chill for 20 minutes and serve.

Prep: 10 min · Total: 30 min

Nutrition (per serving, where published)

96 kcalCalories
0.2 gProtein
7 gCarbs
7 gFat
0.3 gFibre
7 gSugars
3 mgSodium
1 servingServing

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