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Three Bean Salad
Serves 6-8
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Course
Appetizer
Servings
6
people
Equipment
Large Bowl
Small Bowl
Ingredients
1x
2x
3x
Salad
8
oz
fresh green beans
trimmed, blanched and cut into 1/2 inch pieces
1 15
oz
can cannellini beans
drained and rinsed
1 15
oz
can chickpeas
drained and rinsed
1
small bell pepper
any color you’d like, diced small
1
celery stalk
diced small
2
small seedless cucumbers
diced small
½
small red onion
minced and rinsed under cold water
½
fresno pepper
seeded and minced
½
cup
sliced Castelvetrano olives
or any olives you like!
1 8
oz
container mini mozzarella balls
drained and halved
1
cup
halved grape tomatoes
½
cup
chopped fresh parsley
Dressing
⅓
cup
extra virgin olive oil
¼
cup
red wine vinegar
2
Tbsp
honey
½
tsp
dried oregano
1 ¼
tsp
kosher salt
I use diamond crystal
½
tsp
black pepper
Instructions
Add all salad ingredients to a large bowl.
In a small bowl, whisk all dressing ingredients together to combine.
Pour dressing over salad and toss to coat. Taste and season with more salt and pepper as needed.
Serve or let sit in the fridge for flavors to meld for a few hours. Adjust seasoning as needed. Soo yum!
Keyword
Salad
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