Ingredients
- 1 can Garbanzo Beans
- 1 can Kidney Beans
- 1 can Green Beans
- 2 cloves Garlic Minced
- 1 Onion Small, chopped
- ¼ cup Vinegar
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Honey
- Salt To taste
- Ground Black Pepper To taste
- Parsley Optional; to taste
Equipment
- Small Bowl
- Large Bowl
- Stovetop (if using dried beans)
Instructions
- If using dried beans, rinse them in a colander, soak according to package, rinse again, and cook.
- If using fresh green beans, pick off stem, cut in half, place in boiling water for 2 minutes then cool under cold water.
- Place all beans, onion, and garlic in a large bowl.
- Put vinegar, oil, Dijon mustard, and honey in a small bowl, mix together.
- Add salt and pepper to taste and top with fresh parsley if desired.
Notes
- Substitute 1 can of beans for 1 cup dried beans and prepare beans according to package instructions.
- Substitute the suggested beans for your favorite beans or whatever you have on hand.
Nutrition
Nutrition Facts
Three Bean Salad
Amount per Serving
Calories
39
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
61
mg
3
%
Potassium
133
mg
4
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
1
g
2
%
Vitamin A
305
IU
6
%
Vitamin C
7
mg
8
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Beans, Chickpeas, Dijon Mustard, Garbanzo Beans, Garlic, Garlic Cloves, Green Beans, Honey, Kidney Beans, Onion, Onions, Vinegar