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Three Bean Salad
Send to friendThis simple salad features a variety of distinctive tastes. Refrigerate leftovers for a quick and filling mini-meal.
Prep Time
Yield
Ingredients
- 1 c thrive kidney beans
- 1 cn (15 oz) garbanzo beans, drained and rinsed
- 1 c thrive freeze dried green beans, rehydrated and drained
- 1⁄4 c chopped red onion
- 1⁄2 c cider vinegar
- 1⁄4 c vegetable oil
- 1 T honey
- 2 t thrive white sugar
- 1⁄2 t ground dry mustard
- 1⁄4 c thrive freeze dried celery, rehydrated and drained
- 1⁄4 t garlic powder
- 1⁄4 t thrive iodized salt
- 1⁄4 t ground black pepper
- 1⁄4 t onion powder
Instructions
* Prepare kidney beans by putting them in a pot and adding 3-4 c hot water. Bring to a rapid boil and leave at this setting for 2 minutes. Remove from heat, cover, and let stand 1 hour.
* Drain and rinse kidney beans. Add 3 more cups of hot water and simmer gently until desired tenderness is reached (1.5 - 2 hours). Allow beans to cool.
* In a bowl, gently mix kidney beans with garbanzo beans, green beans, red onion, and celery.
* In a separate bowl, make a dressing by whisking together the vinegar, oil, honey, sugar, mustard, garlic powder, salt, black pepper, and onion powder.
* Pour dressing over salad and toss gently to coat. Cover and refrigerate for at least 2 hours. Gently toss before serving.
