Looking for a vibrant, refreshing dish that’s perfect for summer picnics or potlucks? Look no further than this irresistible Pickled Three Bean Salad! Bursting with flavor and colorful ingredients, this salad is not only a feast for the eyes but also a delightful medley of textures and tastes. With just 15 minutes of prep time, you can whip up this crowd-pleaser that combines the crunch of fresh green beans with the hearty goodness of kidney and garbanzo beans, all enveloped in a tangy pickling liquid. Ready to impress your guests and tantalize your taste buds? Let’s dive into this easy-to-follow recipe!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup green beans, trimmed
- 1 cup kidney beans, canned
- 1 cup garbanzo beans, canned
- 1/2 cup red onion, diced
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- Salt and pepper to taste
Instructions
- Drain and rinse the canned kidney beans and garbanzo beans thoroughly under cold running water to remove excess sodium.
- Trim the ends of fresh green beans and cut them into 1-inch pieces. If using fresh green beans, briefly blanch them in boiling salted water for 2-3 minutes until crisp-tender, then immediately transfer to an ice water bath to stop cooking and preserve their bright green color.
- In a large mixing bowl, combine the green beans, kidney beans, and garbanzo beans.
- Finely dice the red onion into small, uniform pieces and add to the bean mixture.
- In a separate small bowl, whisk together apple cider vinegar, sugar, salt, and pepper to create the pickling liquid. Ensure the sugar is completely dissolved.
- Pour the vinegar mixture over the bean and onion combination, stirring gently to ensure all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld and beans to absorb the pickling liquid.
- Before serving, stir the salad and taste, adjusting seasoning with additional salt and pepper if needed.
- Serve chilled as a refreshing side dish or light summer salad.
Tips
- Choose Fresh Ingredients: For the best flavor, opt for fresh green beans. Look for vibrant, crisp beans without blemishes. If you can’t find fresh, frozen green beans can be a good alternative.
- Perfectly Blanch: If using fresh green beans, remember to blanch them briefly in boiling water. This not only keeps them crisp but also enhances their bright green color, making your salad visually appealing.
- Customize Your Beans: Feel free to mix and match different types of beans based on your preference. Black beans or pinto beans can add a unique twist to the salad.
- Adjust the Sweetness: The amount of sugar can be adjusted based on your taste. If you prefer a tangier salad, reduce the sugar or substitute with honey or agave for a different flavor profile.
- Let It Chill: For the best flavor, allow the salad to chill in the refrigerator for at least an hour. This gives the beans time to absorb the pickling liquid and enhances the overall taste.
- Add Fresh Herbs: Consider adding chopped fresh herbs like parsley or cilantro for an extra layer of freshness and flavor.
- Serve with Style: This salad makes a great side dish for grilled meats or can be enjoyed on its own as a light lunch. Serve it in a clear bowl to showcase its beautiful colors!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 6g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
