Three bean salad
Indulge in the delightful flavors of this vibrant three bean salad. Packed with protein and freshness, this dish is a perfect balance of savory and tangy.
Ingredients:
- Kosher salt
- Ice
- 230g fresh green beans (about 2 cups), washed and cut in half
- 1/4 cup sherry vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- One 15-ounce can cannellini beans, rinsed and drained
- One 15-ounce can red kidney beans, rinsed and drained
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1 shallot, minced
- Freshly ground black pepper
Instructions:
- Start by heating a pot of water with salt until it boils. Prepare a big bowl filled with ice-cold water. Put the green beans in the boiling water and cook until they are slightly tender but still crispy, which should take about 2 to 3 minutes. Remove the green beans from the hot water and immediately place them in the icy water to halt the cooking process. Drain the green beans afterwards.
- Combine vinegar, mustard, and honey in a large mixing bowl. Gradually mix in the oil until it becomes a smooth mixture. Put in the green beans, cannellini beans, kidney beans, basil, parsley, and shallots into the bowl and mix everything together until well-coated. Season with salt and pepper before serving.
Summary:
- Calories: 2168 kcal
- Fat: 115 g
- Protein: 71 g
- Carbs: 227 g
- Potassium: 3910 mg
- Magnesium: 431 mg