Fresh 3 Bean Salad
Prep time
Cook time
Total time
The perfect way to capture the flavors of summer!
Serves: 6 servings
  • Juice of 1 lemon
  • 1 Tbsp red wine vinegar
  • 1 tsp salt
  • 3 Tbsp extra virgin olive oil
  • ¼ tsp ground black pepper
  • 1 Tbsp Dijon mustard
  • 2 Tbsp sugar or honey
  • 1 lb green & yellow beans
  • 1 can organic kidney beans, rinsed and drained
  • Kernels from 3 ears of fresh cooked corn
  • 1 small red bell pepper, diced
  • 3 green onions, thinly sliced
  • 1 handful fresh basil or parsley leaves, rough chopped
  1. Steam green & yellow beans for 3-4 minutes then place in an ice bath to stop the cooking. Beans should be crisp tender.
  2. Meanwhile, whisk together the lemon juice, vinegar, olive oil, salt, pepper, and sugar in the bottom of a large bowl.
  3. Add the kidney beans, corn kernels, diced bell pepper, and green onions to the bowl with the dressing.
  4. After they've cooled, drain the green & yellow beans well, then add them to the bowl with the fresh herbs and toss to combine everything.
  5. Let the salad marinate for at least 2 hours, tossing every once in awhile. Serve at room temperature, or store in the fridge and serve slightly chilled.
Note: the salad will get more flavorful as it sits. Keep in the fridge up to 3 days.
Recipe by Eating Made Easy at