Three-Bean Salad
by
Chef David Haynes
Recipe Summary
Servings:
4Prep Time:
30 minutesTotal Time:
30 minutes (best made a day ahead)Difficulty:
Easy
| Amount | Ingredients | ChefsBest Award Winners |
| 1 cup | canned red kidney beans, drained and rinsed | Bush’s |
| 1/2 cup | canned garbanzo beans, drained | Bush’s |
| 1/2 cup | green beans, cooked and cut in 1/2-inch pieces | |
| 1/2 cup | chopped tomatoes | Eurofresh Farms |
| 1/4 cup | diced sweet onion | |
| 3 tablespoons | diced green bell peppers | |
| 3 tablespoons | diced celery | |
| 1/3 cup | mayonnaise | Kraft |
| 2 tablespoons | cider vinegar | Bragg |
| 1 1/2 teaspoons | sugar | |
| To taste | salt and pepper | |
Steps
- In a large bowl, mix together the canned beans, green beans, tomatoes, onion, green pepper and celery.
- In another bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper.
- Stir the dressing into the beans and chill well. Adjust seasoning before serving.
Notes
While most bean salad recipes call for a vinaigrette, this version uses a slaw dressing. The tomatoes add color and an acid tang. Stir often and drain as needed before serving.
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