This simple side dish is low on prep time, but big on flavor. While there are many different types of beans utilized in three bean salads, we love the combination of crisp haricot vert, tender kidney beans, and firm chickpeas. A bracing vinaigrette with red wine vinegar and Dijon keeps this salad feeling fresh.
3 Bean Salad
Ingredients
- 1 lb haricot vert
- 1 clove garlic, minced
- ¼ cup olive oil, divided
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp minced shallot
Directions
1) Cut haricot vert in half and place in a Suvie pan. Stir in 1 minced garlic clove, 1 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp ground black pepper. Place pan in the bottom zone of Suvie.
2) Transfer 1 can red kidney beans and 1 can chickpeas to a second Suvie pan. Drizzle with 1 tbsp olive oil and season with ½ tsp kosher salt and ¼ tsp ground black pepper. Place pan in the top zone of Suvie. Input settings and cook now or schedule, stirring green beans halfway through cooking.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 20 minutes
Top Zone: Roast at 350°F for 20 minutes
3) Meanwhile, in a large bowl, stir together 1 tbsp minced shallot and 2 tbsp red wine vinegar. Allow mixture to sit for at least 10 minutes to temper the bite of the shallot.
4) Whisk remaining 2 tbsp olive oil and 1 tsp Dijon into the vinegar mixture. Season to taste with salt and pepper. Remove pans from Suvie and transfer all three beans to the bowl with the dressing, stirring to coat. Season to taste with salt and pepper, and serve warm or at room temperature.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 250, Total Fat 11g, Total Carbohydrates 31g, Total Sodium 520mg, Total Protein 10g.
