Eosinophilic Esophagitis Friendly Classic Three Bean Salad
Total time1 hr 20 min
Prep time15 min
Cook time5 min
5.0(25)
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Learn more →Ingredients
6 servings
- 8 oz fresh green beans, trimmed and cut into 1-inch pieces
- 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
- 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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