Tangy Three Bean Salad
Ingredients
The dressing
-
½
cup
red wine vinegar
-
¼
cup
olive oil
-
2
tablespoons
maple syrup
-
2
teaspoons
whole grain mustard
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
pinch
cayenne
The beans and vegetables
-
15
ounces
cannellini beans
-
15
ounces
kidney beans
-
15
ounces
garbanzo beans
-
1½
cups
fresh green or yellow beans
-
½
cup
celery
-
½
red onion
diced
-
1
tablespoon
fresh oregano
-
1
teaspoon
dried oregano
-
¼
cup
fresh parsley
Instructions
- Whisk together the dressing ingredients in a large bowl.
- Add the drained beans, blanched green beans, red onion, celery, oregano, and parsley to the bowl.
- Stir to combine and store in the fridge, stirring occasionally to distribute the dressing.
- Chill for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
7 cups
Calories
313
Total fat
10.5g
Total carbohydrates
42.5g
Total protein
13.7g
Sodium
637.8mg
Cholesterol
0mg
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