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How To Make Bean Trifecta (Three Bean Salad)
Garbanzo, green beans, and kidney beans is a classic as well as a colorful trifecta of nutritious and protein-rich beans for the perfect summer side dish.
Preparation: 12 minutes
Cooking: 3 minutes
Total: 15 minutes
Serves:
Ingredients
- 1lbgreen beans,trimmed and cut
- ½red onion,sliced thinly
- 15ozkidney beans,(1 can), drained and rinsed
- 15ozgarbanzo beans,(1 can), drained and rinsed
- ¼cupwhite sugar
- â…”cupwhite vinegar
- ¼cupcanola oil
- ½tspkosher salt
- ¼tspcoarse ground black pepper
- ½tspcelery seed
- parsley,for garnish, optional
Instructions
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Add the green beans to a large glass bowl with a tablespoon of water and cover with a wet paper towel.
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Microwave for 3 minutes then let cool while cutting the onions.
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Add everything else but the parsley to the bowl and stir together.
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Refrigerate for at least 8 to 12 hours before serving.
Nutrition
- Calories:Â 650.70kcal
- Fat:Â 14.20g
- Saturated Fat:Â 1.23g
- Trans Fat:Â 0.04g
- Monounsaturated Fat:Â 6.81g
- Polyunsaturated Fat:Â 4.91g
- Carbohydrates:Â 102.03g
- Fiber:Â 28.65g
- Sugar:Â 20.42g
- Protein:Â 32.84g
- Sodium:Â 198.18mg
- Calcium:Â 181.01mg
- Potassium:Â 1699.50mg
- Iron:Â 9.93mg
- Vitamin A: 40.08µg
- Vitamin C:Â 19.67mg
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