A refreshing and tangy three-bean salad perfect for any occasion.
Trim and blanch the green beans until tender-crisp, then cool them in ice water.
Blanching the beans helps retain their vibrant color and crisp texture.
Drain and rinse the chickpeas and red kidney beans.
Rinsing canned beans removes excess sodium and improves their flavor.
Dice the onion and bell pepper into small pieces.
Use a sharp knife for even cuts and to avoid crushing the vegetables.
Combine the green beans, chickpeas, red kidney beans, onion, and bell pepper in a large mixing bowl.
Mix gently to avoid breaking the beans.
In a small saucepan, warm the soy sauce, cider vinegar, sugar, salt, and pepper until the sugar dissolves. Remove from heat and whisk in the olive oil.
Warming the dressing ingredients helps the sugar dissolve quickly.
Pour the dressing over the salad base and toss to coat evenly.
Ensure all ingredients are well coated for maximum flavor.
Cover and refrigerate the salad overnight to allow the flavors to meld.
Overnight marination enhances the taste and texture of the salad.
Before serving, drain any excess liquid and toss the salad with a little extra olive oil.
Adding fresh olive oil before serving refreshes the salad's flavor.
Continue in our app for the best experience
