Recipe courtesy of Jeff Mauro
From:
Food Network Magazine
Three-Bean Salad
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 527 mg
“My mom will not allow me to make any other summertime side dish for as long as I live. And she’s the boss!”
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 527 mg
Ingredients
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Directions
- Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
- Whisk the vinegar, mustard and honey in a large bowl. Whisk in the olive oil until emulsified. Add the green beans, cannellini beans, kidney beans, basil, parsley and shallot to the bowl and toss to coat. Sprinkle with salt and pepper and serve.
