Three Bean Salad is one of those classic salads served at picnics and family gatherings. The combination of beans makes this a complete protein. And I have added the option of adding cheese to the recipe, which puts a twist on this Great American Calssic.
INGREDIENTS 1 tin (15 oz) lima beans 1 tin (15 oz) kidney beans I tin (15 oz) garbanzo beans (AKA chickpeas) 1 red onion 1 cup frozen green beans (no need to defrost) 1/2 cup chopped parsley (optional) 1 cup cubed hard cheese (optional)
DRESSING 1/3 cup cider or wine vinegar 1/8 cup balsamic vinegar (just a few spoonfuls) 1/4 cup olive oil 1/3 cup brown sugar Salt and pepper to taste
PREPARATION Slice the onion very thinly.
Drain and rinse the 3 tins of beans. I have been known to even use baked beans for this recipe and I just rinsed the sauce away and put it in the salad. It works.
Place the three types of tinned beans, the frozen green beans and onion in a salad bowl. Whisk together all the ingredients for the dressing. (I tried making this salad without sugar and then with less sugar – it doesn't work). Pour the dressing over the salad and cover with cling wrap. Place the salad in the refrigerator to marinade for at least two hours (preferably more) before serving. I like to add cheese cubes before serving – this is totally untraditional and maybe even sacrilege but I like the added flavour.
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