Sometimes a classic dish just needs a small change to feel new. This three‑bean salad uses a bright balsamic vinaigrette instead of the usual sweet‑sour dressing. The flavors stay simple, so everyone enjoys it.
RD Tip: Beans give your gut a boost because they contain a special fiber called galacto‑oligosaccharides that friendly bacteria love.
Active time: 20 minutes | Total time: 20 minutes
Balsamic Three‑Bean Salad
Ingredients
- 2 cups (200 g) fresh green beans, cut into 1‑inch pieces
- 1½ cups (395 g) canned reduced‑sodium navy beans, rinsed
- 1½ cups (270 g) canned reduced‑sodium chickpeas, rinsed
- 1 large tomato, diced
- ½ cup fresh basil leaves, thinly sliced
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 clove garlic, minced
- ½ tsp black pepper
- ¼ tsp salt
Directions
- Boil water in a steamer. Add green beans and steam for about 5 minutes until they are soft. Drain and let them cool.
- In a big bowl, combine the cooled green beans, navy beans, chickpeas, diced tomato, and sliced basil.
- In a small cup, whisk together balsamic vinegar, olive oil, minced garlic, pepper, and salt. Pour the dressing over the beans and toss gently.
- Serve right away, or cover and chill in the fridge for up to three days.
Serves: 4 (about 1¼ cups per serving)
Nutrition per serving: 331 kcal, 15 g fat, 38 g carbs, 12 g fiber, 12 g protein, 357 mg sodium.
Nutrition bonus: 11 % calcium, 21 % iron, 625 mg potassium, 21 % vitamin C.