Herbed Three Bean Salad is a traditional favorite prepared with fresh green beans, and canned kidney and garbanzo beans. This version is especially flavorful from pairing together rosemary and thyme. Photo credit: Sydney Kramer from Crepes of Wrath.
15m
PREP TIME
122
CALORIES
12
INGREDIENTS
Servings: 10 (2/3 cup)
Ingredients
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons McCormick® Whole Rosemary Leaves
- 1 teaspoon McCormick® Whole Thyme Leaves
- 1 teaspoon French's® Chardonnay Dijon Mustard Squeeze Bottle
- 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
INSTRUCTIONS
- 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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