Three Bean Salad

Three Bean Salad

By Thrive Life · 10 servings

30m prep time
2h cook time
This cold salad is perfect for lunchtime! by Todd Leonard CEC
Vegetarians Make-Ahead Recipes Side Dish
Print recipe

Ingredients

  • 1 c Kidney Beans (presoaked and cooked)
  • 1 can 1 can (15 ounce) garbanzo beans, drained and rinsed
  • 2 c 2 c. THRIVE Green Beans - Freeze Dried (rehydrated)
  • 1/4 c 1/4 c. red onion, diced
  • 1/2 c 1/2 c. THRIVE Celery - Freeze Dried
  • 1/2 c cider vinegar
  • 1/4 c vegetable oil
  • 1 tbsp honey
  • 2 tsp Cane Sugar
  • 1/2 tsp dry mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp Iodized Salt
  • 1/4 tsp Peppercorn
  • 1/4 tsp THRIVE Chefs Choice
  • 1 tbsp Chives
  • 1/4 tsp onion powder

Directions

  1. Rinse, soak, and cook kidney beans. In a bowl, gently mix the garbanzo beans, kidney beans, green beans, red onion, and celery.
  2. In a separate bowl, whisk together the vinegar, oil, honey, sugar, mustard, garlic powder, salt, pepper blend, Chef's Choice, chives, and onion powder.
  3. Pour dressing over the salad and toss gently to coat.
  4. Cover and refrigerate at least 2 hours. Gently toss before serving.
  5. Yield: 5 cups

Customer Reviews

0

0 reviews