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Classic Three Bean Salad

Vegetarian Vegan

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This recipe is so versatile you can even make it while you're out camping. Traditionally, it is made from all canned beans, but if you have the capacity, using freshly cooked green beans will amplify the effect. It is a great end-of-summer dish to open your appetite to its winter counterpart: the lentil soup.

Prep Time 20 minutes

Serves: 8

Difficulty Level: Low

Classic Three Bean Salad

Ingredients for lentil salad:

Green beans - 1 lb (fresh and trimmed)

Canned white beans - 1 (15 oz) can (drained and rinsed)

Kidney beans - 1 (15 oz) can (drained and rinsed)

Celery - 1/2 cup (chopped)

Red onion - 1/2 cup (chopped)

Flat-leaf parsley - 2 tbsp. (chopped)

Olive oil - 1/3 cup

Red wine vinegar - 1/4 cup

Lemon - 1 (juiced)

Salt - 1 1/2 tsp.

Black pepper - 1/2 tsp.

Method of preparing the lentil salad:

Boil salted water. Once boiling, cook the green beans for 3-5 minutes. Drain, rinse with cold water, and chop into 1-inch pieces.
Mix the dressing: olive oil, red wine vinegar, lemon juice, salt, and pepper.
Add the rest of the salad ingredients to a bowl, toss with the dressing and serve.

Source: https://www.thepioneerwoman.com/

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