MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Three Bean Salad
Categories: Bean, Salads
Yield: 6 Servings

15 oz Can kidney beans (425 g);
- drain & rinse
15 oz Can chickpeas or
- cannellini beans (425 g);
- drain & rinse
12 oz Cut green beans (340 g);
- fresh or frozen
1/2 md Red onion (60 g);
- thinly sliced
1/4 c Fresh parsley (15 g);
- finely chopped
1/4 c Apple cider vinegar (60 ml)
2 tb Maple syrup (30 ml)
1/4 c Extra virgin olive oil
- (60 ml)
2 ts Dijon mustard (10 g)
1 cl Garlic (3 g);
- finely grated or minced
1/2 ts Fine sea salt (3 g)
1/4 ts Black pepper (0.5 g);
- freshly ground

Preparation time: 20 minutes
Cooking time: 2 minutes

This three bean salad is made with creamy kidney beans, chickpeas, and
tender green beans marinated in a perfectly balanced maple-Dijon
dressing. It's the best way to dress up canned beans.

Beans:

Drain the kidney beans and chickpeas or cannellini beans in a
colander. Rinse thoroughly under cold running water, then leave them
to drain while you prepare the remaining ingredients.

If using fresh green beans, trim the ends and cut the beans into
approximately 1-1/2" (3.8 cm) pieces.

Bring a medium pot of water to a boil. Add the green beans and cook
for 3 to 4 minutes, until bright green and crisp-tender. They should
be tender enough to eat while still having a slight bite. If using
frozen green beans, there is no need to thaw them first. Bring a
medium pot of water to a boil, add the frozen green beans, and cook
for about 2 to 3 minutes after the water returns to a simmer, or just
until heated through and tender but not overly soft. If the frozen
beans are particularly thin or already quite tender, begin checking
them after 1 to 2 minutes.

Drain the cooked green beans immediately and rinse them thoroughly
under very cold running water.Alternatively, transfer them to a bowl
of ice water for a few minutes to stop the cooking. Drain well and
allow any excess water to drip off before adding them to the salad.

Assemble Salad:

Add the kidney beans, chickpeas or cannellini beans, cooled green
beans, sliced red onion, and chopped parsley to a large mixing bowl.
Gently toss to distribute the ingredients evenly without breaking the
beans.

In a small bowl or measuring jug, whisk together the apple cider
vinegar and maple syrup. Add the olive oil, Dijon mustard, garlic,
salt, and black pepper. Whisk until the dressing is smooth and well
combined.

Pour the dressing over the bean mixture. Gently toss until all of the
beans and vegetables are evenly coated.

Chill & Serve:

Cover the bowl and refrigerate the salad for at least 1 hour. If
possible, give it another gentle toss halfway through the chilling
time so the dressing can evenly marinate the beans and vegetables.

Give the salad a final gentle toss before serving, as some of the
dressing may settle at the bottom of the bowl. Taste and add a little
more salt or black pepper if needed. Serve chilled or slightly cool.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/classic-three-bean-salad/>

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