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Mediterranean Three-Bean Salad
Credit:
Petrina Tinslay
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
1/2 small red onion, cut into a 1/4-inch dice (1/2 cup)
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed
1 can (15.5 ounces) pink beans, drained and rinsed
10 ounces green beans, trimmed and cut into 1-inch pieces (2 1/4 cups)
2 celery stalks, cut into a 1/4-inch dice (1 1/4 cups)
4 roasted piquillo peppers (from a 12-ounce jar), cut into a 1/4-inch-dice (a scant 1/2 cup)
3/4 cup chopped curly-leaf parsley
Gallery
Mediterranean Three-Bean Salad
Credit:
Petrina Tinslay
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Serves 8 to 10
Gallery
Mediterranean Three-Bean Salad
Credit:
Petrina Tinslay
Mediterranean Three-Bean Salad
Credit:
Petrina Tinslay
Mediterranean Three-Bean Salad
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Serves 8 to 10
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 1/2 small red onion, cut into a 1/4-inch dice (1/2 cup)
- 3 tablespoons red-wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 teaspoons finely chopped fresh oregano
- Kosher salt and freshly ground pepper
- 1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed
- 1 can (15.5 ounces) pink beans, drained and rinsed
- 10 ounces green beans, trimmed and cut into 1-inch pieces (2 1/4 cups)
- 2 celery stalks, cut into a 1/4-inch dice (1 1/4 cups)
- 4 roasted piquillo peppers (from a 12-ounce jar), cut into a 1/4-inch-dice (a scant 1/2 cup)
- 3/4 cup chopped curly-leaf parsley
Directions
Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt. Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat. Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving).
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mediterranean Three-Bean Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mediterranean Three-Bean Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
