bean salad

Italian Three Bean Salad

Make this salad the night before for the perfect lunch or snack! 

Shopping List:

  • 1 cup Kidney Beans
  • 1 cup Garbanzo Beans
  • 1 cup Pinto Beans
  • 1 cup green string beans
  • 1 cup dandelion greens - may substitute greens here ex: collard greens
  • 1 tsp Extra Virgin Olive Oil
  • 2 cups water
  • 1/4 cup red onion
  • 1/2 cup water
  • 2 tsp Brown Rice Vinegar

Mixing your Goods:

Bring 2 cups water to a boil, add green beans and boil for 3 minutes. You'll need to keep the water so pull the green beans from the water with slated spatula. Combine green beans and other beans, drained and rinsed to a bowl. Next, using the same boiling water, add the dandelion/collard greens. Boil 30 seconds, remove, and drain. Heat oil in a skillet. Sauté the blanched dandelion greens for 1 to 2 minutes. Place in the mixing bowl with the beans. Toss to mix. Prepare the marinade next. Place the minced parsley, chopped red onion, and water into a food processor. Puree', and pour over the beans. Mix together thoroughly. Place in the refrigerator, and allow to marinate 8 hours or overnight. Mix just before placing in a serving bowl.