Italian Three Bean Salad

Red kidney beans, garbanzos, and fresh green beans come together with an easy, fat-free Sherry dressing in this classic Italian salad.  This makes a great dish for entertaining or serve with baked potatoes for a quick, healthy weeknight dinner.  Bright flavor meets gluten-free, vegan nutrition.

EASY          Servings: 6     Ready In: 15 minutes

Italian Three Bean Salad -Healthy, Gluten-free, Oil-free, Plant-Based, Vegan

Italian Three Bean Salad -Healthy, Gluten-free, Oil-free, Plant-Based, Vegan

Ingredients

2 cups fresh green beans (about 7-8 oz)
1 (15-ounce) can cannellini beans
1 (15-ounce) can red kidney beans
1 shallot
2 tbsp. sherry vinegar
1 tsp. Dijon mustard
1 tsp. honey
2 tbsp. fresh parsley, chopped
1/8 tsp. salt
1/8 tsp. black pepper


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Procedure

Gather ingredients.

To steam the green beans: Bring a 1/2 inch of water to a rolling boil in a medium pot. You can also use a steamer.   Trim the ends off the green beans, and trim beans into 1-2 inch pieces. Add the green beans to the pot with boiling water. Cover and let steam, about 5 minutes, until tender but still bright green.  Immediately drain the green beans from the boiling water and place in an ice bath: a large bowl filled with ice and cold water. Let sit about 3-5 minutes, to cool. Meanwhile, prepare the rest of your salad. 

To make the dressing: Mince the shallot and chop the parsley.  In a large bowl, combine the shallot, sherry vinegar, Dijon, honey, salt, and pepper. Whisk together.  Drain and rinse the canned beans.  Add the canned beans to the bowl with the dressing. 
Drain the green beans and add to the same bowl. Add the parsley. Stir well to combine. 

Enjoy slightly chilled or at room temperature.
 

Chef's Tip:  You can make this even easier with frozen green beans.  Simply microwave to thaw then toss with the dressing and other beans.  To make this fancier, use Haricots Verts, flat Pole beans, yellow wax beans, or any other unique bean varieties.

Yield: 8 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (about 1 1/3 cups)

Calories 182.83
Calories From Fat (2%) 3.26
% Daily Value
Total Fat 0.39g <1%
Saturated Fat 0.08g <1%
Cholesterol 0mg 0%
Sodium 74.49mg 3%
Potassium 755.78mg 22%
Total Carbohydrates 36.47g 12%
Fiber 10.19g 41%
Sugar 7.5g
Protein 10.9g 22%
Calcium 12.36mg 1%
Iron 108.81mg 605%
Vitamin A 1138.05IU 23%
Vitamin C 0.57mg <1%


In just 10 minutes you have oil-free, gluten-free, Paleo, vegan satisfaction. This is the ultimate salad for quick, healthy eating that you can take anywhere in the world. I use this salad as a base, then add variations depending on what's in season and local flavors. Make this one of your plant-based essential recipes.