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New World Spice and Tea Trader

3 Bean Salad Recipe

Ingredients

Scale

For the Salad

Kosher salt

1 lb Green Beans, trimmed

1 15 oz can Cannellini Beans, drained and rinsed

1 15 oz can Red Kidney Beans, drained and rinsed

1/2 Cup Celery, chopped

1/2 Cup Red Onion, chopped

2 TBS Parsley, chopped

For the Dressing

1/3 Cup Olive Oil

1/4 Cup Red Wine Vinegar

Juice of 1 lemon

1 1/2 tsp Kosher Salt

1 TBS Zipp Zapp Zopp Herbal Blend

1/2 tsp Ground Black Pepper

Instructions

For the Salad

  1. Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces.

For the Dressing

  1. In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper.

Bring It All Together

  1. Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing.
  2. Toss well to combine and serve.

Notes

We suggest using Green Beans, Cannellini Beans and Red Kidney Beans but switch it up and use. Any of your three favorite beans for this delicious salad.