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Serve this Festive Bean Salad at your next special family gathering! To make, simply combine crunchy green beans with savory red onions and 3 different types of creamy GOYA® Beans - Cannellini, Chick Pea and Red Kidney. Then toss the beans and veggies with a simple Dijon vinaigrette, and chill until seasoned. It’s the perfect easy, delicious and healthy side dish that rounds out any meal!
Ingredients
1 pkg. (1 lb.)
frozen GOYA® Cut Green Beans
½
red onion, very thinly sliced
⅓ cup
GOYA® Red Wine Vinegar
1 tbsp.
Dijon mustard
1 can (15.5 oz.)
GOYA® Cannellini, drained and rinsed
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
1 can (15.5 oz.)
GOYA® Red Kidney Beans, drained and rinsed
Directions
Step 1
Bring medium pot filled with water to boil over medium-high heat. Add green beans; cook until beans are heated through, turn bright green and are crisp-tender, about 5 minutes. Add onions to colander. Strain green beans in colander with onions; rinse under cold water until cool; drain well.
Step 2
In large bowl, whisk together olive oil, vinegar, mustard and Adobo until well combined. Gently stir in cannellini beans, chickpeas, red kidney beans and green bean-onion mixture. Gently toss to combine; cover and refrigerate until beans are chilled and seasoned through, about 2 hours. Serve chilled or room temperature
New from Goya
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