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Three Bean BBQ Salad

Three Bean BBQ Salad

A vibrant and nutritious Three Bean BBQ Salad that combines kidney beans, cannellini beans, and fresh green beans with a tangy BBQ dressing, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) Dark Red Kidney Beans, rinsed and drained
  • 1 can (15 oz) Cannellini Beans, rinsed and drained
  • 2 cups Fresh Green Beans, trimmed and blanched
  • 1/2 medium Red Onion, finely diced
  • 1 large Bell Pepper (Red or Yellow), diced
  • 1/2 cup Your Favorite BBQ Sauce
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Olive Oil
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • Salt and Black Pepper to taste
  • 1/4 cup Fresh Parsley or Cilantro, chopped for garnish

Method
 

  1. Prepare fresh green beans by boiling them in salted water for about three minutes until bright green and crisp. Transfer to ice water to cool.
  2. Rinse kidney and cannellini beans under cold water until clear.
  3. In a large bowl, combine rinsed beans, blanched green beans, diced red onion, and diced bell pepper.
  4. In a small bowl, whisk together BBQ sauce, apple cider vinegar, olive oil, smoked paprika, and garlic powder. Season with salt and pepper.
  5. Pour dressing over the bean mixture and toss gently to coat. Refrigerate for at least 30 minutes before serving.
  6. Just before serving, toss again and garnish with fresh parsley.

Notes

Rinse beans thoroughly to reduce sodium. Let the salad sit for at least 30 minutes to meld flavors. Serve at room temperature or slightly chilled.