Breastfeeding Friendly Three Bean Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 3 stalks celery, thinly sliced
- ½ medium red onion, finely diced
For the dressing
- ⅓ cup apple cider vinegar
- 3 tbsp granulated sugar
- 3 tbsp olive oil
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Bring a large pot 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 and immediately transfer to a bowl of ice water for 2 minutes, then drain well and pat dry.
- 2
In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, Dijon mustard, salt, and black pepper until the sugar is fully dissolved and the dressing is smooth.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!