The other day while wandering through Costco I saw these big jars of three bean salad. I remembered having it as a kid and figured I could make it at home easily enough and skip all of the preservatives!
This salad comes together very quickly, and the flavor gets better as it sits! It’s crunchy and perfect to pack for a picnic. I love using all of the different colors—not only does it look pretty, but it packs extra nutrients too—different colors are associated with different vitamins and nutrients!
Hope you enjoy this classic salad at your next barbeque!
Three Bean Salad
Makes 4 servings—double or triple for a party!
4 oz green beans
4 oz wax beans
4 oz garbanzos
1 orange bell pepper, diced
½ to whole small white onion, diced (you can decide how much you like!)
¼ c apple cider vinegar
2 T olive oil
¼ t salt
¼ t pepper
2 T maple syrup
1 clove garlic, minced
Mix olive oil, apple cider vinegar, salt, pepper, garlic, and maple syrup in a large bowl.
Cut green and wax beans into 1 inch pieces. You can blanch them in boiling water for 2 minutes and immediately plunge them into an ice bath if desired. We like them crunchy so I skipped this step and kept them raw. Totally up to you!
Add beans to the dressing, along with the garbanzos, bell pepper, and onion. Mix well and place into a container and seal tightly. Refrigerate overnight to let the flavors mix together. Keep this in the refrigerator and shake occasionally to keep the dressing coating the veggies.
Optional serving idea: serve on a bed of greens to make a light lunch!