3-Bean Salad is a typical marinated salad – here is another way to change is up. With so many varieties of beans from which to choose, it is easy to regularly make a new salad. I prefer to substitute corn for the green beans that are often used in a 3-Bean salad because green beans have a tendency to lose their structure and colour as they marinate.
Tarragon is the star of this vinaigrette, for sure.
3-Bean and Corn Salad
Number of Servings: 6
1 small can (398 mL / 14 fl oz) of garbonzo beans (chick peas), drained, rinsed
1 small can (398 mL / 14 fl oz) black beans, drained and rinsed
1 small can (398 mL / 14 fl oz) navy beans, drained and rinsed
1 cup (250 mL) corn, cooked and cooled
2 stalks of celery, thinly sliced
¼ cup (60 mL) finely chopped red onion
¼ cup (60 mL) finely chopped green onion
Lemon Tarragon Vinaigrette:
1 clove of garlic, minced
2 teaspoons (10 mL) Dijon mustard
2 teaspoons (10 mL) honey
2 tablespoons (30 mL) fresh lemon juice
1 tablespoon white wine vinegar
3 tablespoons (45 mL) chopped fresh tarragon
1/3 cup (85 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
- Prepare Vinaigrette: In a large salad bowl, combine garlic, mustard, honey, lemon juice, and vinegar. Whisk in oil until thick. Stir in chopped tarragon. Season to taste.
- Add all salad ingredients to the bowl and stir to combine. Refrigerate for at least 2 hours (preferably overnight) before serving.
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