Three-Bean Salad with Fresh Green Beans

by Mary Papoulias-Platis

Post image for Three-Bean Salad with Fresh Green Beans

After many days of contemplating what to serve as a tasting this week at the farmers market, I decided to do an old favorite, the three-bean salad! Although I didn’t grow up eating this, I’m sure many of you did. Whether you bought it at a deli, or used canned beans as a quick side dish, this will always make people think back to a “comfort food” state of mind.

I actually decided on this recipe because most people know how to make chili with kidney beans, but need help making them in new ways. Also, this salad is great for a large crowd, an outdoor event,  and will be a wonderful accompaniment to any BBQ! For it’s nutritional value: You can actually pump up your heart by replacing a daily serving of red meat with a serving of beans.

 

Three-Bean Salad with Fresh Green Beans
 
This updated version of an old classic salad has fresh green beans with green olives for added flavor and a salty bite.
Author:
Recipe type: Salad
Serves: 8
Ingredients
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon honey
  • 1½ teaspoon dried oregano
  • 2 cups kidney beans, cooked
  • 2 cups garbanzo beans, cooked
  • 2 cups fresh green beans, lightly cooked
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup pimento-stuffed olives
  • ½ cup chopped red onion
  • salt and pepper
Instructions
  1. Whisk first 4 ingredients in a large bowl.
  2. Add all remaining ingredients and toss to blend.
  3. Season with salt and pepper.
  4. Cover and refrigerate at least 3 hours and up to a day.

 

© 2012 – 2015, Mary Papoulias-Platis. All rights reserved.

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{ 2 comments… read them below or add one }

1 Tammy

How about Kalamata olives in there too? Do you think it would work? Thank you.

2 Mary Papoulias-Platis

Of Course! Cooking is all about using what you have on hand, and improvising.

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