Three bean salad
Three bean salad, from above
VegVeganUnited States

Three bean salad

Sweet, sharp and better the next day. The potluck salad that never spoils on the table.

30 minTime
9 gProtein each
mildSpice
A pantry classic2 chapters · 1 min read

Make it your way

Grandma's wayGreen beans, kidney beans and chickpeas in sweet vinegar dressing.
The original
223kcalsame
9 gproteinsame
9 gfibresame
30minutessame

Three bean salad.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Green beans2 cups, cut in 3 cm pieces
Rajma, dry (dried red kidney beans)½ cup dry rajma, boiled
Chickpeas, boiled1½ cups, boiled
Onion1 red onion, thinly sliced
Flat leaf parsleya small handful, chopped
Vinegar¼ cup, cider vinegar
Sugar2 tbsp
Cooking oil (vegetable oil)3 tbsp
Salt¾ tsp
Black pepper¼ tsp

Method

4 steps
  1. 1Blanch the green beans in salted boiling water, then plunge into iced water.
  2. 2Warm the vinegar with sugar and salt until dissolved, then whisk in the oil and pepper.
  3. 3Toss all the beans and onion with the dressing and chill at least 2 hours, stirring once.
  4. 4Stir in parsley just before serving.
Serve it like this

Serve chilled in a glass bowl with a slotted spoon so the dressing stays behind, parsley on top.

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Make it a meal

What goes with Three bean salad: a bread or rice, a side, something to drink and something sweet.

Bread or rice Cornbread35 min
Bread or rice Burger buns150 min
With a main Grilled chicken salad30 min
With a main Salisbury steak40 min
To drink Pink lemonade15 min
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