Herbed Three Bean Salad Recipe

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Herbed Three Bean Salad is a traditional favorite prepared with fresh green beans, and canned kidney and garbanzo beans. This version is especially flavorful with antioxidant-rich rosemary and thyme.
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  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons McCormick® Rosemary Leaves
  • 1 teaspoon McCormick® Thyme Leaves
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon McCormick® Sea Salt Grinder
  • 1/2 teaspoon sugar
  • 1 pound green beans, trimmed and cooked
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup chopped red onion
15 mins
1. Mix oil, vinegar, rosemary, thyme, mustard, garlic powder, sea salt and sugar in large bowl with wire whisk until well blended. Add beans and onion; toss to coat well. Cover.

2. Refrigerate at least 1 hour to blend flavors. Toss before serving.
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Nutrition (per serving)
Calories: 122 Calories
Fat: 6 Grams
Protein: 4 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 13 Grams
Sodium: 195 Milligrams
Fiber: 4 Grams

Herbed Three Bean Salad Recipe Reviews

herbed three bean salad

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Rating of 5 out of 5.0 stars
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"This is an excellent recipe. It can be tweaked with different types of beans. Sometime I use wax beans in place of the chick peas. I always use a variable of my homemade Italian Dressing which more or less incorporates this dressing's ingredients. Oil, vinegars, the wine and Italian Seasonings."
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