MIXED-BEAN SALAD
This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.
Nutrition Facts : Calories 220 g, Fat 8 g, Fiber 8 g, Protein 8 g
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Tabbasm Gujjar
[email protected]This salad is a bit bland for my taste.
Susan Jekkein
[email protected]I'm allergic to tomatoes, so I used cucumbers instead. It was still delicious!
Gonid Kumar Khole
[email protected]This salad is a great way to use up leftover beans.
Swity Akter
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Monowar Hussen
[email protected]This salad is so refreshing and light. It's the perfect summer dish.
Lindiwe Baduza
[email protected]I'm not a huge fan of beans, but this salad changed my mind! The beans are cooked perfectly and they're so flavorful.
Richard Stathus
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Mureille sylvenat Zidor
[email protected]I added some grilled chicken to this salad and it was delicious!
Jillani Jan
[email protected]The dressing is what really makes this salad. It's so flavorful and tangy.
Gianna Desir
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch.
PUTO Beats
[email protected]I've made this salad several times now and it's always a crowd-pleaser.
Mian sahab TV Channel
[email protected]This salad was a hit at my last potluck! Everyone loved the combination of beans, veggies, and dressing.