Description
This Three Bean Salad with Basil Vinaigrette is packed full of fresh summer flavors and great for a protein and veggie packed side dish! This recipe is perfect if you have fresh garden green beans and basil to use up. In my version of this classic salad, green beans, kidney beans and garbanzo beans are tossed with a bright and zingy basil dressing. You’ve got to give it a try while we still have warm summer weather.
Ingredients
Scale
- 2 cups chopped green beans, about 1/2 inch – 1 inch in size
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1/2 cup thinly sliced red onion
Basil Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1–2 cloves garlic, minced
- 1/4 cup packed basil leaves
- 1 teaspoon pure maple syrup, or honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare a medium sized bowl full of salted ice water. Bring a large pot of salted water to a boil. Remove the top stem of each green bean (if needed) and wash them well. Cut green beans into about 1 inch pieces and add them to the boiling water. Stir green beans around and let cook for just 3-4 minutes, until slightly cooked through but still bright green in color.
- Drain green beans and immediately add them into the bowl of ice water. Make sure all green beans are completely submerged and let cool completely, to stop the cooking. This process is called blanching and will allow the green beans to have a softer texture, while still keeping their bright green color. Once green beans are thoroughly cooled down, drain and pat dry, it should only take about 5 minutes.
- Add the blanched green beans to a large bowl. Next, add in the kidney beans, chickpeas and red onion.
- Make the dressing. Add all of the vinaigrette ingredients to a blender and blend until creamy, 30 seconds – 1 minute. Pour dressing over the ingredients and mix until combined. You can season with extra salt or pepper, if desired. Salad can be eaten immediately or you can allow it to marinate a little in the refrigerator for a few hours, or overnight, before serving.
Notes
This recipe can easily be doubled, if needed.
- Prep Time: 15 mins
- Cook Time: 7 mins
- Category: Side, Vegan
- Method: Blender, stovetop
- Cuisine: American
