Serves 6
15 min
Three Bean and Tomato Salad
Recipe GLPRdfe1acfe49e413
A vibrant, fresh three-bean salad featuring chickpeas, navy beans, and tender green beans tossed with ripe tomatoes, roasted red peppers, and aromatic fresh herbs. The beans are bound together with a smooth mustard vinaigrette made with sherry vinegar, garlic, and olive oil. This versatile salad can be served cold or at room temperature and tastes even better as the flavors meld together over time.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 cups fresh green beans, cut into 1-inch pieces
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) white navy beans, drained and rinsed
3 medium tomatoes, seeded and chopped
1 shallot, thinly sliced
1 garlic clove, minced
1 celery stalk, minced
¼ cup roasted red pepper, julienned
¼ cup olive oil
1 tablespoon sherry vinegar
2 teaspoons sugar
1 teaspoon dry mustard
1 tablespoon fresh parsley, minced
1 tablespoon sliced green onions
Salt and pepper to taste
Directions
Bring a pot of salted water to a rolling boil. Add the green beans and cook uncovered for about 5 minutes, until the beans are tender-crisp and still bright green. Do not overcook.
Drain the cooked green beans immediately and plunge them into a bowl of ice water to stop the cooking process and preserve their vibrant color. Let them cool for 2-3 minutes, then drain well.
Place the drained canned chickpeas in a colander and rinse thoroughly under cold running water until the water runs clear. Repeat with the drained canned navy beans.
In a large mixing bowl, combine the cooled green beans, rinsed chickpeas, rinsed navy beans, chopped tomatoes, sliced shallot, minced garlic, minced celery, and julienned roasted red pepper.
In a small bowl, whisk together the olive oil, sherry vinegar, sugar, and dry mustard until the mixture is smooth and well combined. This creates the dressing.
Pour the dressing over the bean mixture and add the minced fresh parsley and sliced green onions. Gently toss everything together until evenly coated.
Season the salad to taste with salt and pepper. Mix gently one more time to ensure all flavors are distributed.
Transfer the salad to a serving dish and refrigerate until ready to serve. The salad can be served cold or brought to room temperature before serving. The flavor improves as it sits, making it an excellent make-ahead dish.
