Course: Salad
Three Bean Salad
Norma says: I cheat and used canned beans. Also tend to use what ever pantry item I find first.
The amount of the string beans depends on how much you like them.
Source
Norma Kennedy 2025-08
Ingredients
| 1 can | chick peas |
| 1 can | kidney beans |
| ½, diced | onion |
| ¼ to ⅓ c | olive oil |
| ¼ to ⅓ c | balsamic OR apple vinegar |
| 2 cloves | garlic, minced |
| 1 tsp | dijon mustard |
| ½ tsp | honey |
| to taste | Mustard seeds |
| to taste | salt & pepper |
Bust Out
| bowl |
Steps
- Blanch French / string / snap beans{1 package} for 2 minutes drain and place in bowl.
- Add chick peas, kidney beans, and onion.
- Add equal amounts olive oil and and balsamic OR apple vinegar, garlic, minced, dijon mustard, honey, Mustard seeds, and salt & pepper.
- You can eat right away but it's better if you let it mix in the fridge for a few hours or overnight.