Five Bean Salad

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well.

For the Green Beans:

1 cup of fresh green beans, rinsed and cut into ½ inch pieces
1 teaspoon salt
For the Salad:

1 (15 ounces) can of red kidney beans, drained and rinsed
1 (15 ounces) can of chickpeas, drained and rinsed
1 (15 ounces) can of black beans, drained and rinsed
1 (15 ounces) can of Cannellini beans, drained and rinsed
4 stalks of scallions, sliced thinly
1 small bell pepper, seeded and chopped
½ English cucumber, cut into ½ inch cubes
½ cup fresh Italian parsley, chopped
Garlicky Mustard Dressing

⅓ cup olive oil
⅓ cup lemon juice
2 tablespoon Dijon mustard
2 tablespoons honey
3 cloves of garlic, minced
1 teaspoon kosher salt, or more to taste
¼ teaspoon black pepper

To cook the green beans: Place a bowl with cold water and some ice. Set aside. Heat 3 cups of water and 1 teaspoon salt in a small saucepan. When it comes to a boil, add in the green beans. Cook for 6-7 minutes or until the green beans are cooked to your liking. Using a slotted spoon, transfer the beans into the ice cold water to stop the cooking. Let it sit a few minutes, drain, and set aside.
Full instructions recipe visit:

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