Three Bean Salad v3

Ingredients:
1/4 cup cider vinegar
1/3 cup olive oil
Coarse salt and ground pepper
1 package (10 ounces) frozen lima beans, thawed
1 package (9 ounces) frozen cut green beans, thawed
1 can (15 ounces) red kidney beans, drained and rinsed


Directions:

• In a medium bowl, whisk together vinegar, and oil; season generously with salt and pepper. Add all beans; toss to combine.
• Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to a day.

Serves 6 | Prep time: 10 minutes | Total time: 40 minutes

Three-Bean Salad v2

1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
2 celery stalks, finely chopped
1/2 red onion, finely chopped
1 cup fresh flat-leaf parsley leaves, finely chopped
2 tablespoons finely chopped fresh rosemary
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper

In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary.

In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.

Yield: Makes 4 to 8 servings

Three-Bean Salad : RealSimple.com

Three-Bean Salad

1/2 cup canned kidney beans
1/2 cup canned chickpeas
1/2 cup fresh green beans, steamed, or 1/2 cup frozen green beans, thawed
1 teaspoon extra-virgin olive oil
1 teaspoon red wine vinegar
1 tablespoon chopped red onion
1/4 cup diced red pepper
3 butter-lettuce leaves

In a bowl, combine the kidney beans, chickpeas, green beans, oil, vinegar, onion, and red pepper. Divide the mixture evenly among the lettuce leaves and transfer to a plate.

Yield: Makes 1 serving

Three-Bean Salad : RealSimple.com