A vibrant and flavorful three-bean salad perfect for any occasion.
Bring a pot of water to a boil.
Adding a pinch of salt to the water enhances the green beans' flavor.
Trim and cut the green beans into thirds.
Uniform cuts ensure even cooking.
Cook the green beans in boiling water until tender, about 5 minutes.
Avoid overcooking to maintain a slight crunch.
Drain the green beans and rinse under cold water to stop the cooking process.
This step helps retain the beans' vibrant color.
In a large bowl, whisk together the basil, oregano, black pepper, garlic powder, salt, olive oil, red wine vinegar, and hot sauce.
Whisking thoroughly ensures a well-emulsified dressing.
Add the green beans, kidney beans, chickpeas, red bell pepper, and scallions to the bowl with the dressing.
Gently toss to avoid mashing the beans.
Let the salad marinate in the refrigerator for 4 to 24 hours before serving.
Longer marination allows the flavors to meld beautifully.
Serve the salad chilled and enjoy.
Garnish with additional fresh basil for a pop of color.
Nutze unsere App für das beste Erlebnis
