Three Bean Salad with Fresh Florida Snap Beans
Sterling’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!