Three Bean Balsamic Salad
A vibrant three-bean salad with balsamic vinaigrette, combining fresh and canned beans, aromatic herbs, and crisp vegetables, perfect for light lunches or potlucks.
Ingredients
- 1 cup fresh green beans ⓘ
- 1 (16 oz.) can kidney beans ⓘ
- 1 (15 oz.) can garbanzo beans ⓘ
- 1/2 cup balsamic vinegar ⓘ
- 1/4 cup water ⓘ
- 2 Tbsp. Dijon mustard ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 tsp. sugar ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. ground white pepper ⓘ
- 1 cup red onion, diced ⓘ
- 2 garlic cloves, minced ⓘ
- 1 large tomato, sliced into wedges ⓘ
- 1 Tbsp. dried basil ⓘ
- 1 tsp. dried thyme ⓘ
Instructions
- In a colander, combine kidney beans and garbanzo beans; rinse and drain.
- Add drained green beans to the colander.
- In a large bowl, whisk together balsamic vinegar, water, Dijon mustard, olive oil, sugar, salt, white pepper, diced red onion, minced garlic, dried basil, dried thyme, and sliced tomato to make the marinade.
- Add the drained beans and green beans to the bowl, tossing gently to coat them evenly with the marinade.
- Cover and marinate in the refrigerator for at least 4 hours, stirring occasionally.
- Serve the salad with a slotted spoon.
Nutrition & Diet Analysis (per serving)
608
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).