Low Sodium Classic Three Bean Salad

Total time1 hr 20 min

Prep time15 min

Cook time5 min

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Ingredients

6 servings

8 oz fresh green beans, trimmed and cut into 1-inch pieces
Birds Eye Steamfresh Cut Green Beans Frozen Vegetables - 10 Oz Birds Eye Steamfresh Whole Green Beans Frozen Vegetables - 10.8 Oz Pero Farms Green Beans Organic - 12 Oz
Kroger No Salt Added Cut Green Beans
O Organics Green Beans Cut No Salt Added - 14.5 Oz
See all
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
½ medium red onion, very thinly sliced

For the dressing

½ cup apple cider vinegar
¼ cup granulated sugar
¼ cup vegetable oil
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Bring a large saucepan of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and just tender with a slight snap. Drain in a colander and immediately rinse under cold running water until completely cool.
2
In a small bowl, whisk together the apple cider vinegar, sugar, vegetable oil, salt, and black pepper until the sugar is fully dissolved.

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