My Three Bean Salad (No Sugar Recipe)
A fresh, crisp, and tangy no-sugar three bean salad that uses fresh green beans and hearty garbanzo beans. Perfect for summer BBQs, meal prep, and healthy weeknight dinners!
Ingredients
Beans & Vegetables
- 1 lb fresh green beans Trim off the tough stem ends completely
- 1 15 oz can dark red kidney beans Drained and rinsed thoroughly under cold water
- 1 15 oz can garbanzo beans Drained and rinsed thoroughly under cold water
- 1/2 medium red bell pepper Diced neatly to add extra crunch
- 2 stalks scallions Thinly sliced for a mild onion bite
Savory Dressing
- 1/4 cup olive oil Extra virgin olive oil gives the best taste
- 1/3 cup apple cider vinegar Gives a bright, tangy, and fruity bite
- 1 tbsp fresh basil Chop right before using so it stays fresh
- 1 tsp dried oregano Rub it between your fingers to release the oils
- 1/2 tsp black pepper Freshly cracked pepper works best
- 1/2 tsp garlic powder Make sure it is fresh and not clumped up
- 1 tsp salt Kosher salt or fine sea salt works great
- 1/4 tsp hot sauce Adds a deep savory flavor without burning your tongue
Instructions
- Prep the Fresh Green Beans: Wash them well under cold running water. Use a sharp knife to chop off the tough, stringy stems. Slice the green beans into three smaller, bite-sized pieces. Fill a large pot halfway with water and bring it to a rolling boil on high heat.
- Blanch the Green Beans: Drop the cut green beans straight into the boiling water. Let them cook undisturbed for about five minutes until they are slightly tender, but still bright and snappy. Do not overcook.
- The Ice Bath Trick: While your beans boil, fill a glass bowl with cold tap water and a handful of ice cubes. As soon as your beans hit five minutes, drain the hot water and plunge the hot green beans right into the icy water. Let them sit in the ice bath for one minute, then drain completely and set aside.
- Whisk the Savory Dressing: In a large glass or ceramic mixing bowl, pour in your extra virgin olive oil and apple cider vinegar. Whisk them together fast until smooth. Sprinkle in the chopped fresh basil, dried oregano, black pepper, garlic powder, salt, and hot sauce. Whisk everything again.
- Toss Everything Together: Throw your cooled, dry green beans into the dressing bowl. Add the rinsed dark kidney beans, garbanzo beans, diced red bell pepper, and sliced scallions. Use a wooden spoon to gently fold the ingredients together until every bean is coated.
- Let It Marinate: Cover your bowl tightly with plastic wrap or a fitted lid. Put it in the fridge for at least four hours (leaving it overnight is even better) to allow the beans to soak up the tangy vinegar dressing.
Notes
Pro-tip: Rinse your canned beans like crazy to remove the thick, salty liquid so your salad doesn't look murky. Also, always chop your fresh basil right before adding it to the bowl to prevent the edges from turning black!