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Three Bean Salad with Fresh Florida Snap Beans

September 24, 2009

three bean saladSterling’s post on Florida snap beans made me want to share this awesome recipe for Three Bean Salad that I’ve made.  It’s a tasty, healthy side dish that has a really, really good dressing.  The original recipe is here but I switched some things up to make it even better (in my opinion anyway).

Sarah’s Three Bean Salad

1 can black beans
1 can kidney beans (or garbanzo beans)
1/2 lb to 1 lb fresh Florida snap beans, snapped into 1 to 2 inch pieces
4 green onions, chopped
2 celery stalks, diced
2 big handfuls fresh, raw spinach (optional)

Note: I always get organic/no salt added canned beans.  You don’t need all that salt… the dressing has plenty of flavor!

1/2 cup cider vinegar
1/4 cup olive oil
1 tablespoon Florida honey
1/2 teaspoon ground dry mustard
2 garlic cloves, minced
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper (optional)

Cook green beans in a large pot of lightly salted water until desired tenderness is reached (about 4 minutes).  Immediately put into ice water to stop cooking.  Let beans cool.

In a medium to large bowl, combine black beans, kidney beans, snap beans, green onions, celery and spinach.

In a separate bowl, whisk together all ingredients for dressing.  Pour dressing over salad and toss gently to coat.  Cover and refrigerate for at least 2 hours before serving.  Toss again right before serving.

Makes about 8 servings per recipe.

Let me know how it turns out for you!

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