Three Bean salad

Sweet and tangy, this protein rich 3-bean salad is one of the essential American summer picnic foods. 3-bean salad is usually made with kidney beans, chickpea/garbanzo beans and green beans, traditionally dressed with a sweet-sour dressing made with vinegar, oil, and sugar. You can use anyone one of either canned or dried, cooked beans. I prefer making from scratch rather than processed food. These recipe is simple, quick and taste great when served chilled.

Cuisine: American | Recipe Category: Salads  
Prep Time: 10 Minutes | Cool Time: 2 Hours | Serving: 4-5 cups

Ingredients

1.	Red kidney beans	1 cup or (1/3 cup dry)
2.	Chickpea/Garbanzo beans	1 cup or (1/3 cup dry)
3.	String beans/green beans, cut in 1” pc	1 cup
4.	Color peppers (green, red, yellow), chopped	1 cup
5.	Red onion	½ cup
6.	Canola oil or vegetable oil	2-4 Tbsp.
7.	Sugar/honey	2 Tbsp.
8.	White vinegar	2-4 Tbsp.
9.	Black pepper powder	¼ Tsp.
10.	Salt	To taste.

Step By Step Instruction: [Hide Images]

1. Rinse and soak chickpea and kidney beans overnight or at least 6 hours.
2. Pressure cook for 2-3 whistle with sufficient water. Drain excess water and keep aside. 
3. Cut in 1” pieces and cook green beans till tender.
4. Skip 1 to 3 step if using canned beans.
5. Chop onion and peppers. You can chop whatever size and shape you want.
6. In a bowl toss in together garbanzo beans, kidney beans, green beans and onion.
7. In a separate bowl, whisk together the oil, honey, vinegar, black pepper powder and salt.
8. Pour the prepared dressing over the salad, and toss gently to coat.
9. Chill over night or at least 2 hours before serving.
10. Flavor improves with marinating overnight or longer.

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