Easy Three Bean Salad
Aug 15, 2013
This salad is simple and tastes fresh (even with the cans, I promise!) like I think a summer salad should taste. I eat it with chips, scooped like a salsa. The little girls here (four of them now!) like to eat it with a spoon instead. This salad is also really good scooped onto crostini or thick slices of crusty artisan bread, which adds a fancy factor that is nice when you’re serving it to guests. And, I can assure you it is easy because the only kind of cooking I’m doing this summer is the easy kind! Enjoy.
1 can Libby’s Organic Black Beans
1 can Libby’s Cut Green Beans
1 can Libby’s Organic Kidney Beans
1 can Libby’s Diced Tomatoes
1/2 cup chopped cucumber
2 tablespoons fresh parsley, chopped
1/4 cup diced green onion (white and green parts)
1/3 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
Drain and rinse beans. Drain tomatoes. In a large bowl combine the beans, cucumber, tomato, and onion. In a small bowl whisk parsley, vinegar, oil, and seasoning. Pour over bean mixture and toss to coat. Cover and refrigerate until ready to serve. Serve with chips, bread, or over lettuce. Serves 6.
This recipe was created by Allison Ruth from Some the Wiser