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Three Bean Salad
Three Bean Salad
  • 12oz fresh green beans
  • 15oz can red kidney beans, rinsed & drained
  • 15oz can chick peas, rinsed & drained
  • 1 small zucchini (4oz.)
  • 2/3 cup sliced red onion
  • ½ cup diced sweet bell pepper
  • ½ cup daikon or watermelon radish, thinly sliced
  • ¼ cup extra virgin olive oil
  • 3 Tbsp. apple cider vinegar
  • 2 Tbsp. coconut sugar (other sweetener)
  • 2 tsp. finely chopped garlic (1 – 2 cloves)
  • 1 tsp. Dijon mustard
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • The green beans should be topped, tailed, and halved crosswise.
  • The zucchini should be quartered lengthwise and cut into thin slices.
  • Use either red, orange or yellow sweet bell pepper.
Add generous salt to a large pot of boiling water. Add green beans and blanch until just tender. Drain and rinse with cold water. Add to a medium mixing bowl with drained kidney beans and chickpeas, zucchini, red onion, bell pepper and radish. In a small bowl whisk together olive oil, cider vinegar, coconut sugar, garlic, mustard, salt and pepper. Pour over bean mixture and toss well to mix. Season to taste and serve.