Citric Acid Free Vegan Fresh Three-Bean Salad

Total time1 hr 20 min

Prep time15 min

Cook time5 min

Citric Acid Free Vegan Fresh Three-Bean Salad

About Fig

Fig 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
Birds Eye Steamfresh Cut Green Beans Frozen Vegetables - 10 Oz Birds Eye Steamfresh Whole Green Beans Frozen Vegetables - 10.8 Oz Libbys Green Beans Cut - 14.5 Oz Libbys Green Beans French Style - 14.5 Oz Green Giant Green Beans Half-Sliced French Style - 14.5 Oz
See all
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
½ small red onion, very thinly sliced
½ cup fresh flat-leaf parsley, roughly chopped

For the dressing

⅓ cup apple cider vinegar
3 tbsp olive oil
1 tbsp maple syrup
1 tsp dijon mustard
½ tsp salt
¼ tsp black pepper

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 through a colander and immediately rinse under cold running water until the beans are cool to the touch.
2
In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!