Three Bean Salad { with lemon & dill}

5 from 1 vote

Fresh green beans, garbanzo beans, and kidney beans are tossed in a tasty lemon and dill dressing. A lighter and brighter version of classic Three Bean Salad (this version has no sugar!) . A perfect side dish for your summer meals, BBQ’s, potlucks etc. {Clean-eating, Vegan, Vegetarian}

Prep Time10

Cook Time5

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 211kcal

Author: Susan Randall

Ingredients

1 shallot finely chopped
3 tablespoon extra-virgin olive oil
3 tablespoon fresh lemon juice juice of approx. 1 medium lemon
1 tablespoon finely grated lemon zest
2- 3 cloves garlic minced (optional)
Salt and pepper to taste
½ lb. fresh green beans trimmed, cut into ½ inch pieces
1 15 oz can garbanzo beans, (or butter beans) rinsed and drained
1 15 oz can red kidney beans, rinsed and drained
2 stalks celery chopped
¼ cup chopped fresh dill

Instructions

In a small bowl whisk shallot, olive oil, lemon juice, lemon zest and garlic. Set aside.
Bring a large pot of water to a boil. Meanwhile fill a medium mixing bowl with ice and water and set aside. When water is boiling add green beans and cook until bean begin to turn bright green and become crisp-tender (about 2-3 minutes). Drain green beans and immediately transfer to ice water for about 30 seconds. Drain well.
Add green beans, garbanzo beans, kidney beans, and celery to a large bowl. Drizzle dressing over beans and toss to coat.

Notes

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Can be served immediately or chilled in the refrigerator (covered) for up to 6 hours. If more than 6 hours until the time you plan to serve the salad, store the green beans separately and combine closer to serving time (lemon juice can cause the green beans to slightly discolor at the ends if left too long, not in an unsightly way- they will just look more like canned green beans vs. fresh bright green beans).</span>

Nutrition