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Three Bean Salad
1/2 (16 oz.) bag frozen Nature's Place Organic Cut Green Beans
1 (15 oz.) can Nature's Place Organic Garbanzo Beans, rinsed and drained
1 (15 oz.) can Nature's Place Organic Kidney Beans, rinsed and drained
2 celery ribs, finely chopped
1 red bell pepper, finely chopped
1/3 cup finely chopped shallots
6 Tbsp. Nature's Place Organic Extra- Virgin Olive Oil
1/4 cup cider vinegar
4 tsp. Taste of Inspirations Roasted Garlic Mustard
1 Tbsp. Nature's Place Organic Honey
1/2 tsp. freshly ground black pepper
1/4 tsp. Taste of Inspirations Fleur de Sel sea salt
1/4 cup chopped Nature's Place Organic Italian Parsley (optional)
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Three Bean Salad

Three Bean Salad

Three Bean Salad
  • Servings:Serves 8
  • Prep Time:10 minutes
  • Cook Time:5 minutes
1. Fill a medium saucepan 2/3 full of water and bring to a boil over high heat. When boiling, add green beans; cook for 5 minutes and then drain. Transfer beans to a medium bowl. Add garbanzo beans, kidney beans, celery, bell pepper, and shallots. Stir to combine.
2. In a separate bowl, whisk together oil, vinegar, mustard, honey, pepper, and salt; alternately, combine in a jar with a tight-fitting lid and shake well. Pour dressing over the beans, and toss well until evenly coated. Cover and refrigerate for at least 4 hours. Allow salad to come to room temperature for 30 minutes before serving. Toss well and stir in parsley, if using.
Source: Hannaford fresh Magazine, March - April 2013