Description
Ina Garten’s Three Bean Salad is a colorful blend of green beans, kidney beans, and garbanzo beans, all tossed in a zesty dressing. It’s a versatile dish known for its delightful crunch and tangy flavor profile.
Ingredients
- Green beans: 1 pound, trimmed and cut into bite-sized pieces
- Kidney beans: 1 can (15 ounces), drained and rinsed
- Garbanzo beans: 1 can (15 ounces), drained and rinsed
- Red onion: 1 small, thinly sliced
- Parsley: ¼ cup, chopped
- Dijon mustard: 1 tablespoon
- Red wine vinegar: 3 tablespoons
- Olive oil: ¼ cup
- Salt and pepper: To taste
Instructions
- Blanch the green beans: Boil them until they are crisp-tender, about 4 minutes, then plunge into ice water to stop the cooking process.
- Mix the dressing: Whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and pepper.
- Combine the beans: In a large bowl, mix the green beans, kidney beans, garbanzo beans, and red onion.
- Toss with dressing: Pour the dressing over the beans and toss gently to coat.
- Add herbs: Sprinkle chopped parsley over the salad before serving.
Notes
For an optimal flavor experience, allow the salad to chill in the refrigerator for at least one hour before serving. This resting period helps the beans absorb the dressing, enhancing the overall taste. Additionally, consider blanching the green beans just enough to maintain their vibrant color and crisp texture, as overcooking can make them too soft