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Herbed Three Bean Salad

Herbed Three Bean Salad is a traditional favorite prepared with fresh green beans, and canned kidney and garbanzo beans. This version is elevated to new heights with the addition of sage and a little rosemary, diced celery and onion, and dressed with a little olive oil and balsamic vinegar.

Recipes Index for Your Next Picnic from AlansKitchen.comMakes 12 servings

Prep Time: 15 min.

Ingredients

  •    1  pound green beans, trimmed and cooked
  •    1  can (15 ounces) kidney beans, drained
  •    1  can (15 ounces) garbanzo beans, drained
  • 1/2  cup chopped red onion
  •    1  large celery rib, chopped
  • 1/3  cup olive oil
  •    1  Tablespoon Sage Leaves
  •    1  Tablespoon Rosemary Leaves , chopped
  •    2  teaspoons lemon juice
  •    2  teaspoons red wine or other vinegar
  •    1  teaspoon Dijon mustard
  • 1/2  teaspoon salt
  • 1/4  teaspoon Coarse Ground Black Pepper
  • 1/2  teaspoon sugar
  •    2  cloves garlic, minced

Directions

1) In a large bowl, toss green beans, kidney beans, and garbanzo beans with onion and celery.

2) In a medium bowl, add sage, rosemary, lemon juice, vinegar, mustard, salt, pepper, sugar, and garlic.  Mix. 

3) Add to bean mixture; toss to coat. 

4) Season with salt and pepper.

5) Let stand for 30 minutes and taste for seasoning.

6) Serve at cool room temperature.

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