Three Bean Salad/American Three Bean Salad
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Sweet and tangy, this protein rich 3-bean salad is one of the essential American summer picnic foods. 3-bean salad is usually made with kidney beans, chickpea/garbanzo beans and green beans, traditionally dressed with a sweet-sour dressing made with vinegar, oil, and sugar. You can use anyone one of either canned or dried, cooked beans. I prefer making from scratch rather than processed food.
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These recipe is simple, quick and taste great when served chilled. Chill over night or at least 2 hours before serving. Flavor improves with marinating overnight or longer. Click here for more Salad recipes.
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Step by Step Instruction with Photos
- Rinse and soak chickpea and kidney beans overnight or at least 6 hours. Pressure cook for 2-3 whistle with sufficient water. Drain excess water and keep aside.
- Cut in 1” pieces and cook green beans till tender. Skip 1 to 3 step if using canned beans.
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- Chop onion and peppers. You can chop whatever size and shape you want.
- In a bowl toss in together garbanzo beans, kidney beans, green beans and onion.
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- In a separate bowl, whisk together the oil, honey, vinegar, black pepper powder and salt.
- Pour the prepared dressing over the salad, and toss gently to coat.
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- Chill over night or at least 2 hours before serving. Flavor improves with marinating overnight or longer.
![](https://ontheflame.com/wp-content/uploads/2023/01/DSC_0536-1024x683.jpg)
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Recipe Card
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Three Bean Salad/American Three Bean Salad
Description
3-bean salad is usually made with kidney beans, chickpea/garbanzo beans and green beans, traditionally dressed with a sweet-sour dressing made with vinegar, oil, and sugar.
Ingredients (Servings - 4 cup)
Instructions
-
Rinse and soak chickpea and kidney beans overnight or at least 6 hours. Pressure cook for 2-3 whistle with sufficient water. Drain excess water and keep aside.
-
Cut in 1” pieces and cook green beans till tender. Skip 1 to 3 step if using canned beans.
-
Chop onion and peppers. You can chop whatever size and shape you want.
-
In a bowl toss in together garbanzo beans, kidney beans, green beans and onion.
-
In a separate bowl, whisk together the oil, honey, vinegar, black pepper powder and salt.
-
Pour the prepared dressing over the salad, and toss gently to coat.
-
Chill over night or at least 2 hours before serving. Flavor improves with marinating overnight or longer.