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Dinner · Home cooking · Weeknight
Three Bean Salad
Easy recipe to expand - black turtle beans and chickpeas also work well here.
- 20 min hands-on
- 30 min total
- Serves 8
- under $4 a serving
- Vegan
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 8
- ⅓ cupSalad Oil (olive oil, canola, or sunflower)
- ½ cupCider Vinegarcheck the label: may contain gluten
- 1 tspSalt
- ½ tspPepper
- ¼ cupSugar
- ½ tspCelery Seed
- 1 canCut Green Beans
- 1 canCut Waxed Beans
- 1 canRed Kidney Beans
- 1Carrot, thinly sliced
- 1 smallOnion, chopped
- 1Bell Pepper
Method one step at a time, with timers in the app
- Put dressing ingredients in a large salad bowl an whisk until blended.
- Empty cans of beans into a colander and rinse under cold water.
- Chop remaining vegetables and add to dressing. Add beans and gently stir.
- Refrigerate for at least an hour before serving, stirring occasionally.
Allergens, with the fine print read
- ⚠Contains none of the nine major allergens we track, as written.
- ?Check the label: Cider Vinegar may contain gluten, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by joel-maxuel, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.