Four Bean Salad
This salad can be made a day in advance, even though the dressing is slightly acidic it won’t turn the green beans that awful gray-green color. Eat as a side or as your main dish!
- Prep Time: 3p mins
- Cook Time: 3 mins
- Total Time: 23 mins
- Yield: 2 quarts 1x
- Category: Salad
Ingredients
Scale
- Bean Salad
- 1 heaping tablespoon Kosher salt
- 1 1/2 cups green beans or haricots verts
- 1 1/2 cups wax beans
- 1 can (15.5 ounces) kidney beans, rinsed and drained
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 1/2 cup thinly sliced red onion, lengthwise (about 1/2 of a small onion)
- 1/4 cup plus one tablespoon red wine vinegar
- Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon-style mustard
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- BeanSalad
- Trim the beans and cut in half. Bring a pot of salted cold water to a boil, add the beans to the boiling water and cook for three minutes.
- Remove the beans with a long-handled mesh strainer into an ice-water bath.
- Drain the beans and place on paper towel to dry along with the kidney beans and chickpeas.
- Vinaigrette
- Whisk together the vinegar, oil, sugar, mustard, salt and pepper.
- Put the beans and onion in a large mixing bowl, drizzle with the vinaigrette and toss to coat.
- Cover and refrigerate at least two hours, tossing on occasion to marinate all the beans and onion.
Find it online: https://honeypiesrecipes.com/four-bean-salad/