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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
- ⅔cupwhite vinegar
- ¼cupcanola oil
- ½tspkosher salt
- ¼tspcoarse ground black pepper
- ½tspcelery seed
- parsley,for garnish, optional
Instructions
-
Add the green beans to a large glass bowl with a tablespoon of water and cover with a wet paper towel.
-
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: 650.70kcal
- Fat: 14.20g
- Saturated Fat: 1.23g
- Trans Fat: 0.04g
- Monounsaturated Fat: 6.81g
- Polyunsaturated Fat: 4.91g
- Carbohydrates: 102.03g
- Fiber: 28.65g
- Sugar: 20.42g
- Protein: 32.84g
- Sodium: 198.18mg
- Calcium: 181.01mg
- Potassium: 1699.50mg
- Iron: 9.93mg
- Vitamin A: 40.08µg
- Vitamin C: 19.67mg
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