three bean salad

Hello hello!

Here’s my take on a three bean salad! I love putting my spin on a classic! This salad is simple, easy, fresh and delicious! Plus, it holds well and tastes even better the next day. Perfect for potlucks, picnics, bbqs, leftovers, bagged lunch, and more! Great for all your late summer or back to school easy weeknight needs!

I wrote this recipe to accompany the third episode of my podcast Friends With Food, a comedy and food podcast about the show Friends! Listen now! Give the recipe a try and let me know what you think! Cheers y’all!

three bean salad 

14oz green beans

1 Tbsp olive oil

1 can kidney beans

1 can chickpeas

2 stalks celery

2 green onions/scallions

1 tsp garlic powder

1/2 tsp smoked paprika

1 tsp kosher salt

fresh ground black pepper

1/4 c extra virgin olive oil

2 tbsp lemon juice

1 tsp red wine vinegar

1/2 c chopped fresh herbs, any combination of basil, cilantro, or parsley

Snap stem end off green beans and discard. Rinse beans in a colander and drain well. Chop green beans into one inch pieces. Heat one tablespoon olive oil in a skillet over medium heat. When oil is hot, add green beans. Cook, shaking pan occasionally, until beans are just crisp-tender, about five to six minutes. Beans will be lightly blistered. Remove green beans from heat and place in a large bowl. Rinse kidney beans and drain thoroughly, then add to large bowl with green beans. Repeat with chickpeas. Finely dice celery stalks and add to bowl. Thinly slice scallions and add to bowl. Add garlic powder, smoked paprika, salt, extra virgin olive oil, lemon juice, red wine vinegar, fresh herbs, and plenty of black pepper. Mix well. Taste, adding more lemon juice, salt, or pepper as needed. Serve at room temperature. Even better the second day; perfect for picnics, potlucks, bagged lunch, and more!