Garden Fresh Three Bean Salad
Just a good as the original version
Yield: 8 servings
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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
- Preparation – Salad
- 1. Blanch beans: dip fresh beans in salted boiling water for 1-2 minutes.
- 2. Remove when colors brighten, rinse with cold water to cool down beans
- 3. Chop into bite-size pieces and place in bowl
- 4. Thinly slice a sweet onion into rings, then halve rings
- 5. Add to chopped beans
- 6. Rinse 15 oz. can of kidney beans, drain and add to chopped beans
- 7. Mix all the ingredients, refrigerate
- 8. Make dressing
- Preparation – Dressing & Salad
- 1. Add all dressing ingredients to small bowl
- 2. Whisk to combine ingredients
- 3. Drizzle over bean bowl and toss salad
- 4. Cover and refrigerate for an hour
- 5. Toss before serving
July 2011
This recipe is a personal recipe added by britjem66 and has not been tested or endorsed by MyRecipes.
Garden Fresh Three Bean Salad Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Meals Made Easy
- MAIN INGREDIENT: Beans
- OCCASION: Summer
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