Eosinophilic Esophagitis Friendly Three Bean Salad
Total time1 hr 20 min
Prep time15 min
Cook time5 min
4.7(14)
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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
- 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)
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.
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