Spicy 3 Bean Salad
Cuisine: Southwestern
Author: Anita
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Ingredients
  • 1 15 ounce can kidney beans, drained and rinsed
  • 1 15 ounce can garbanzo beans, drained and rinsed
  • 3 cups fresh green beans cut into 1 inch pieces
  • ⅓ cup red onion, very thinly sliced into 1 inch strips
  • ½ cup medium diced green chiles (I used 505)
  • ¼ cup chopped parsley
  • ⅓ cup apple cider vinegar
  • 3 tbsp granulated sugar
  • ¼ cup olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly ground pepper
Instructions
  1. Bring about 3 cups of salted water to a boil. Add the green beans and cook for 5 minutes or until just tender. Drain and set aside to cool.
  2. In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.
  3. Dump the kidney beans, garbanzo beans, cooled green beans, red onion, green chile and parsley in a large bowl.
  4. Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/bean-salads/spicy-3-bean-salad/