Garden Fresh Three Bean Salad

Just a good as the original version

Yield: 8 servings
Community Recipe from

Ingredients

  • 1 pound(s) Fresh Green Beans Trimmed
  • 1 pound(s) Fresh Yellow Beans Trimmed
  • 1 Large Sweet Onion Thinkly Sliced
  • 1 can(s) Red Kidney Beans Drained, Rinsed
  • 2 tablespoon(s) Olive Oil
  • 3 tablespoon(s) Rice Vinegar
  • 2 tablespoon(s) Honey
  • pinch(s) Kosher or Sea Salt
  • Fresh Ground Pepper To Taste

Preparation

  1. Preparation – Salad
  2. 1. Blanch beans: dip fresh beans in salted boiling water for 1-2 minutes.
  3. 2. Remove when colors brighten, rinse with cold water to cool down beans
  4. 3. Chop into bite-size pieces and place in bowl
  5. 4. Thinly slice a sweet onion into rings, then halve rings
  6. 5. Add to chopped beans
  7. 6. Rinse 15 oz. can of kidney beans, drain and add to chopped beans
  8. 7. Mix all the ingredients, refrigerate
  9. 8. Make dressing
  10. Preparation – Dressing & Salad
  11. 1. Add all dressing ingredients to small bowl
  12. 2. Whisk to combine ingredients
  13. 3. Drizzle over bean bowl and toss salad
  14. 4. Cover and refrigerate for an hour
  15. 5. Toss before serving
July 2011

This recipe is a personal recipe added by britjem66 and has not been tested or endorsed by MyRecipes.

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