Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Three Bean Salad with Vidalia Onion Dressing
This Three Bean Salad recipe with Vidalia Onion Dressing is a classics side dish that’s easy to make and always a crowd-pleaser.
Course
Side Dish
Cuisine
American
Keyword
garbanzo beans, green beans, Vidalia onion
Prep Time
25
minutes
minutes
Cook Time
5
minutes
minutes
CHILLING TIME
2
hours
hours
Total Time
2
hours
hours
30
minutes
minutes
Servings
8
people
Calories
263
kcal
Cost
$6.50
Equipment
High-powdered blender
Medium pot
steam basket
large bowl
Collander
Ingredients
VIDALIA ONION DRESSING:
½
cup
Vegetable Oil
½
medium
Vidalia Onion
roughly chopped
1
large
garlic clove
roughly chopped
3
Tablespoons
granulated sugar
¼
cup
white vinegar
½
teaspoon
ground mustard
½
teaspoon
salt
¼
teaspoon
ground turmeric
Pinch
black pepper
SALAD:
1 ½
pound
fresh green beans
cut into 1-inch-long pieces
1 ½
cup
water
15
ounce
can garbanzo beans
rinsed and drained
16
ounce
can red kidney beans
rinsed and drained
FOR GARNISH:
½
Tablespoon
chopped fresh parsley
US Customary
-
Metric
Instructions
MAKE VIDALIA ONION DRESSING:
Place all of the dressing ingredients into a high-powered blender and blend for 45 seconds.
Transfer the dressing to the refrigerator until ready to use.
COOK AND PREP BEANS:
Add 1 1/2 cup water and salt to a medium pot with a steam basket inserted inside. Bring the water to a boil over high heat.
Once boiling, add beans to the steaming basket, cover, and reduce heat to simmer. Steam the beans for 5-6 minutes, or until crisp-tender.
While the beans steam, fill a large bowl with ice and water. Once the beans are done steaming, drain them and place them into the bowl of ice water.
In a large mixing bowl add garbanzo beans and kidney beans. Drain the green beans and add them to the bowl with the other beans.
FINISH BEAN SALAD:
Pour the Vidalia dressing over the beans and gently toss to coat. Cover and refrigerate for 2 hours (or overnight) to let the flavors meld.
SERVE:
Give the salad a quick toss and garnish with fresh parsley (optional). Serve.
Nutrition
Serving:
0.75
cup
|
Calories:
263
kcal
|
Carbohydrates:
28
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
11
g
|
Sodium:
448
mg
|
Potassium:
428
mg
|
Fiber:
8
g
|
Sugar:
9
g
|
Vitamin A:
616
IU
|
Vitamin C:
12
mg
|
Calcium:
72
mg
|
Iron:
2
mg