Three Bean Vegetable Salad
Description
Fresh, colorful, and full of satisfying texture, this Three Bean Vegetable Salad brings together green beans, kidney beans, and cannellini beans with crisp celery, onion, and garlic. Red wine vinegar gives the beans an extra tangy boost before everything is tossed with Italian dressing for plenty of bright, savory flavor.
Even better, this salad benefits from a little time in the refrigerator, making it an easy choice when you want to prepare something ahead. It travels well and keeps beautifully, so tuck this one away for summer cookouts, picnics, potlucks, or an easy make-ahead side dish to enjoy throughout the week.
Ingredients
Instructions
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Add the green beans to a medium-sized pot, cover with 1 cup of cold water, and add a generous pinch of salt.
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Cook the green beans until they're bright green and tender but still slightly crisp, 2 to 4 minutes.
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Strain the green beans and submerge them in ice water to stop cooking—strain and set aside.
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Meanwhile, drain and rinse the kidney and cannellini beans, and add them to a large bowl.
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Add the green beans and red wine vinegar and toss to coat.
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Add the onion, celery, garlic, and Italian dressing. Toss to combine.
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Season with salt and freshly ground black pepper to taste.
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Nutrition Facts
Servings 8
Serving Size 1 cup (approximately)
- Amount Per Serving
- Calories 248kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 1.3g7%
- Sodium 515mg22%
- Potassium 535mg16%
- Total Carbohydrate 34g12%
- Dietary Fiber 8g32%
- Sugars 9g
- Protein 8.2g17%
- Vitamin A 185 mcg
- Vitamin C 12 mg
- Calcium 72 mg
- Iron 2.5 mg
- Vitamin E 2 mg
- Vitamin K 44 mcg
- Vitamin B6 0.27 mg
- Folate 145 mcg
- Magnesium 55 mg
- Zinc 1.2 mg
- Selenium 3.5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
