One version or another of this classic vegetable combination has been a staple on salad bar tables for ages, and I always love it! However, it is mainly out of a jar. I have no problem with that at all, in fact I have eaten many a whole jar of Three Bean Salad and called it “lunch” before! However, there is absolutely nothing like making a fresh version of this delicious salad yourself with crunchy fresh green beans and onions, and fresh spices too. This healthy and low calorie salad is perfect for a picnic, or a dinner party. Or, as per my example, it could be your whole low-calorie lunch!
—1 pound fresh Green Beans
—1 14 ounce can of Cannellini Beans
—1 14 ounce can of Kidney Beans
—1 14 ounce can of sliced and pitted Black Olives
—1 cup of slivered Purple Onion
—1/2 cup Apple Cider Vinegar or White Vinegar
—1/4 cup fresh squeezed Lemon Juice
—1/4 cup Olive Oil
—1 teaspoon Sugar
—1 teaspoon Salt
—1 teaspoon Ground Black Pepper
—1 teaspoon dried or fresh chopped Oregano
—1 tablespoon dried or fresh chopped Parsley
—1 tablespoon Dijon Mustard
Directions:
Clean and cut in half the green beans. Remove the stem ends. Place the beans in a pot of boiling water for six minutes. After they have boiled for the full six minutes, rinse them in cold water, and drain. Set them aside.
Clean and sliver the purple onion. If the canned black olives you have are not sliced, slice them. Thoroughly rinse the cannellini beans and the kidney beans in a colander with running water, draining off the thick liquid that is often in the cans.
In a large mixing bowl add the green beans, cannellini beans, kidney beans, sliced black olives, and slivered purple onion.
In a small mixing bowl add the vinegar, lemon juice, olive oil, sugar, salt, ground black pepper, oregano, parsley, and mustard. Whisk the dressing together. Pour it on the beans, onions and olives, and mix everything together well.
NOTE: Although the canned beans are not necessarily soft or mushy, stir them carefully so you don’t mash them up in the process.
Refrigerate the salad for at least one hour. After a half an hour, give the salad a stir, just to make sure that everything gets a thorough marinating in the dressing.
With all of the vinegar and lemon juice in it, this salad stores well in the refrigerator, and it is just as good a couple of days later as it is fresh
—1 pound fresh Green Beans
—1 14 ounce can of Cannellini Beans
—1 14 ounce can of Kidney Beans
—1 14 ounce can of sliced and pitted Black Olives
—1 cup of slivered Purple Onion
—1/2 cup Apple Cider Vinegar or White Vinegar
—1/4 cup fresh squeezed Lemon Juice
—1/4 cup Olive Oil
—1 teaspoon Sugar
—1 teaspoon Salt
—1 teaspoon Ground Black Pepper
—1 teaspoon dried or fresh chopped Oregano
—1 tablespoon dried or fresh chopped Parsley
—1 tablespoon Dijon Mustard
Directions:
Clean and cut in half the green beans. Remove the stem ends. Place the beans in a pot of boiling water for six minutes. After they have boiled for the full six minutes, rinse them in cold water, and drain. Set them aside.
Clean and sliver the purple onion. If the canned black olives you have are not sliced, slice them. Thoroughly rinse the cannellini beans and the kidney beans in a colander with running water, draining off the thick liquid that is often in the cans.
In a large mixing bowl add the green beans, cannellini beans, kidney beans, sliced black olives, and slivered purple onion.
In a small mixing bowl add the vinegar, lemon juice, olive oil, sugar, salt, ground black pepper, oregano, parsley, and mustard. Whisk the dressing together. Pour it on the beans, onions and olives, and mix everything together well.
NOTE: Although the canned beans are not necessarily soft or mushy, stir them carefully so you don’t mash them up in the process.
Refrigerate the salad for at least one hour. After a half an hour, give the salad a stir, just to make sure that everything gets a thorough marinating in the dressing.
With all of the vinegar and lemon juice in it, this salad stores well in the refrigerator, and it is just as good a couple of days later as it is fresh