This Three Bean Salad is a refreshing and nutrient-packed dish perfect for any meal or as a side. The combination of yellow beans, green beans, and kidney beans provides a boost of plant-based protein and fiber, making it a great option for gut health and reducing inflammation. Olive oil offers heart-healthy fats, while the addition of spinach and parsley adds an extra dose of antioxidants. With its balance of flavors and vibrant colors, this salad will not only brighten your plate but also support your overall well-being. Enjoy chilled for a light and satisfying option!
Equipment Needed
Lidded pot fitted with steamer basket
Large mixing bowl
Whisk
Knife + cutting board
Mixing Utensil
Ingredients
- 1 cup yellow beans, trimmed and cut into one-inch pieces
- 1 cup green beans, trimmed and cut into one-inch pieces
- 1 cup canned kidney beans, drained and rinsed
- 1/2 cup finely diced celery
- 1 tbsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 1 tbsp maple syrup (optional, for sweetness)
- 2 cloves garlic, peeled and minced
- 2 cups spinach leaves
- 2 green onions, thinly sliced
- 1/4 cup chopped parsley
- Salt and pepper, to taste
Directions
- Steam Beans: Place yellow beans and green beans in a steamer basket over boiling water. Steam for about 4-5 minutes until tender-crisp. Remove from heat and let cool.
- Mix Dressing: In a small bowl, whisk together Dijon mustard, olive oil, maple syrup (if using), minced garlic, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, combine steamed yellow beans, green beans, kidney beans, celery, spinach leaves, green onions, and parsley.
- Dress the Salad: Pour the prepared dressing over the salad ingredients. Toss gently until everything is well coated.
