Summer Citrus Three Bean Salad
This vibrant Summer Citrus Three Bean Salad is a refreshing and easy-to-make summer side dish. The combination of sweet citrus, hearty beans, and zesty vinaigrette creates a flavorful and satisfying dish perfect for any occasion.
Ingredients
- 8 oz green beans
- 1/2 red onion finely chopped and soaked in water
- 2 cups mandarin orange slices
- 1 15 oz can garbanzo beans drained and rinsed
- 1 15 oz can kidney beans drained and rinsed
- 1 cup celery finely chopped
- 1/2 cup basil loosely packed, chopped
- 1/2 cup parsley loosely packed, chopped
- 1 tsp fresh rosemary finely chopped
Orange Ginger Vinaigrette
- 1 tsp mandarin orange zest
- 1/4 cup mandarin orange juice
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup
- 3 tbsp olive oil
- 1 inch ginger grated
- 1.5 tsp salt
- 1/4 tsp pepper
Instructions
- Bring a lightly salted pot of water to a boil. Remove the stems from the green beans and prepare a medium bowl with an ice bath.
- Once the water is at a rolling boil, add the green beans and blanch for 2 minutes. Drain them and transfer the green beans to the ice bath to stop the cooking process. Drain and add them to a large bowl.
- Add your diced red onions to a small bowl of water for a couple of minutes to mellow out the flavor of the onion.
- Peel and take apart the slices from 5 - 7 mandarin oranges (about two cups) and cut each slice in half. Add them to the bowl with the green beans.
- Drain the red onions and add them to the bowl.
- Drain and rinse the garbanzo and kidney beans and add them to the bowl.
- Add the celery, basil, parsley, and rosemary to the bowl and mix well.
Orange Ginger Vinaigrette
- Zest 1 tsp of mandarin oranges, and then juice 1/4 cups of mandarin orange juice.
- Add the rest of the ingredients together with the orange juice and zest and mix in with the salad.
- Marinate the salad for at least one hour in the refrigerator before serving. Marinate overnight for the best flavor!