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