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Classic Three Bean Salad Recipe
This three bean salad is a breeze to make. Toss with a lemon-mustard dressing, serve it as a side, or double the servings to create a main dish!
- cook TIME 7 mins
- prep TIME 10 mins
- total TIME 17 mins
Course: Side DishCuisine: Mexican
Servings: 4 servings
Calories: 160 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (13)
- 4 oz green beans trimmed and quartered
- 6 oz canned chickpeas
- 6 oz unsalted dark red kidney beans
- 2 oz celery chopped
- 1 oz red onion sliced
- 0.5 oz feta cheese crumbled
- 1 1/2 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar
- 1/2 tsp traditional Dijon mustard
- 2 tbsp coriander
INSTRUCTIONS
1
Fill a medium-sized pot with water and bring to a boil. Add 4 oz green beans and boil for 2 minutes. Remove the green beans and toss them in a bowl of ice water so they cool quickly.
2
Mix sauce: In a small bowl, add 1 1/2 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp sugar, 2 tbsp olive oil, and 1/2 tsp mustard. Mix well.
3
Add the cooked green beans, 2 oz celery, 1 oz onion, 6 oz kidney beans, 6 oz chickpeas, 0.5 oz feta cheese, and 2 tbsp coriander in a bigger bowl. Add the sauce and mix to evenly coat ingredients.
4
Serve. (This salad tastes better served cold, so you can chill it for 30 minutes before serving if desired.)
Nutrition
Serving: 1 serving | Calories: 160kcal | Fat 8g | Saturated Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 5g | Cholesterol 1mg | Sodium 256mg | Potassium 258mg | Carbohydrate 17g | Fiber 5g | Sugar 3g | Protein 6g | Vitamin A 274IU | Vitamin C 7mg | Calcium 46mg | Iron 1mg