Garden-Fresh Three Bean Salad with Mediterranean Herb Dressing
This vibrant three-bean salad bursts with garden freshness and Mediterranean flavor. Blanched green and wax beans mingle with kidney beans, tomatoes, herbs, and a zesty dressing of olive oil, lemon, and aromatic spices. Perfectly crisp and colorful, it’s the ultimate side for picnics, potlucks, or light summer meals.
- Time: 245 min
- Servings: 6
Source: Food Gardening Network
Ingredients
- For the Salad: 1 1/2 cups fresh green beans, trimmed and cut into 1-inch pieces
- fresh wax beans, trimmed and cut into 1-inch pieces
- dried kidney beans, soaked overnight and cooked until tender
- red onion, thinly sliced
- cherry tomatoes, halved
- fresh parsley, finely chopped
- fresh basil, finely chopped
- small cucumber, thinly sliced
- For the Mediterranean Herb Dressing: 1/4 cup extra virgin olive oil
- tablespoons red wine vinegar
- tablespoon freshly squeezed lemon juice
- teaspoon Dijon mustard
- teaspoon honey
- garlic clove, minced
- teaspoon sea salt
- teaspoon black pepper
- teaspoon dried oregano
- teaspoon dried thyme