Light Three Bean Salad
Our light three bean salad with a red wine vinaigrette features three ingredient swaps to make a better-for-you dish for your next potluck or picnic. It's a delicious and wholesome take on a classic side dish!
Ingredients
For the three bean salad:
- 12 oz. fresh green beans ends trimmed and cut into 1-1/2 inch pieces
- 1 15 oz. can red kidney beans, drained and rinsed
- 1 15 oz. can garbanzo beans, drained and rinsed
- 1 red bell pepper seeded and chopped
- 1/2 medium red onion chopped
- 1/4 cup fresh parsley chopped
- 1/2 cup feta cheese crumbles
For the red wine vinaigrette:
- 1/2 cup Mazola® Corn Oil
- 3 Tbsp. red wine vinegar
- 2 Tbsp. honey
- 2 Tbsp. fresh lemon juice
- 2 tsp. dijon mustard
- 1 clove garlic minced
- 1/4 tsp. salt
- 1/8 tsp. pepper
Instructions
- Bring a medium pot of water to a boil. Add trimmed and cut fresh green beans to boiling water, and let boil for 3-4 minutes. Drain immediately, and place green beans in a bowl of ice water. Drain when completely cooled.
- Add green beans, garbanzo beans, red kidney beans, red bell pepper, red onion and parsley to a large salad bowl. In a separate bowl, mix all the ingredients for the vinaigrette.
- Pour vinaigrette over salad, and stir until well combined. Sprinkle in about 1/2 cup of feta cheese crumbles, and stir lightly.
- Refrigerate 4-6 hours to allow flavors to come together.
- Top with additional feta cheese crumbles and serve.
Tried this recipe?Let us know how it was!