A summer favorite of ours, this Three Bean Salad recipe comes from my mom. It’s gluten-free and, as the name implies, it uses three types of beans… or four if you can find yellow wax beans. The salad has the best flavor when allowed to marinate overnight before serving.
Ingredients:
- Two 15.5 oz cans of green beans
- One 15.5 oz yellow wax beans (optional – these are sometimes hard to find)
- One 15.5 oz can garbanzo beans
- One 15.5 oz can kidney beans
- 2 – 3 stalks of celery, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup chopped pepper (I use red, but you can use green or yellow)
- 2 T sweet relish
- 1/2 cup oil (I use grapeseed)
- 1/2 cup cider vinegar
- 1/4 cup sugar
- Salt and pepper to taste
Rinse kidney beans in cold water. Drain all beans well. Combine all the ingredients and marinate overnight (or longer) in the refrigerator.
This Three Bean Salad also travels well if you’re camping or road-tripping with a cooler. For other gluten-free travel recipes, check out my pancakes, oat rounds, or egg recipes.
Enjoy!
