Italian Three Bean Salad

Easy  |  Servings: 6  |  Ready In: 15 minutes  |  Yield: 8 cups

Red kidney beans, garbanzos, and fresh green beans come together with an easy, fat-free Sherry dressing in this classic Italian salad. This makes a great dish for entertaining or serve with baked potatoes for a quick, healthy weeknight dinner. Bright flavor meets gluten-free, vegan nutrition.

Ingredients

Procedure

Gather ingredients.

To steam the green beans: Bring a 1/2 inch of water to a rolling boil in a medium pot. Add the green beans. Cover and let steam about 5 minutes, until tender but still bright green.

While the green beans steam, prepare an ice bath: Fill a large bowl with ice cold water. When the green beans are ready, immediately drain them and transfer to the ice bath. Let sit until cool, about 3 minutes.

While the green beans cool, prepare the remaining ingredients. In a large bowl, combine the beans, shallot, sherry vinegar, mustard, agave or maple syrup (if using), parsley, and salt and pepper to taste.

Drain the green beans from the ice bath. Add to the bowl with the salad ingredients and combine.

Enjoy at room temperature or slightly chilled.

Chef’s Tip:

You can make this even easier with frozen green beans. Simply microwave to thaw then toss with the dressing and other beans. To make this fancier, use Haricots Verts, flat Pole beans, yellow wax beans, or any other unique bean varieties.

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Nutrition Facts

Serving size: 1/6 of a recipe (about 1 1/3 cups)
Calories 182.83
Calories From Fat (2%) 3.26

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