by Elise Schwartz | June 21, 2011 1:16 PM
Picnic Week continues! This is my spin on the classic Three Bean Salad.
Three Bean Salad
Makes 10 Servings
2 cups organic green beans (fresh or frozen thawed), 1 inch pieces
2 cups organic yellow beans (fresh or frozen thawed), 1 inch pieces
2 cups organic red kidney beans, rinsed and drained
1/2 cup organic bell pepper (any color), diced
1/2 cup red onion, diced
1/2 cup Bragg’s apple cider vinegar
1/3 cup olive oil
1 Tbsp raw honey (OMIT IF ADVANCED PLAN)
16 drops pure liquid stevia
1 tsp sea salt
Fresh pepper, to taste
1-2 pinches fresh thyme leaves (optional)
1 Tbsp organic unsweetened whole-grain mustard (optional)
1.) Bring a large saucepan of filtered water to boil. Add in the green and yellow beans and cook until crisp tender, about 5-8 minutes. Remove from saucepan with a slotted spoon and drop into a bowl of ice water to stop the cooking and refresh. Drain and spread beans over a clean tea towel or unbleached paper towel to dry.
2.) In a large bowl, add green, yellow, and kidney beans, bell pepper, and onion.
3.) In a medium bowl, whisk together the dressing ingredients until smooth. Pour dressing over bean mixture. Toss three bean salad well and chill for at least 4 hours. Stir again before serving.
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