How to Make a Three Bean Salad

It's nearly summertime and picnic and cookouts are ramping up across the Commonwealth of Kentucky. Merritt Bates-Thomas, from Instagram's Kitchen Transition, is serving up the perfect side order for your next outdoor eating adventure. Here's how to make her delicious Three Bean Salad.

THREE BEAN SALAD

8 ounces green beans

1/4 cup apple cider vinegar

1/4 cup extra-virgin olive oil

1 1/2 teaspoons Dijon mustard

1/4teaspoons kosher salt

1 teaspoon honey

1/4 teaspoon freshly ground black pepper

1 medium stalk celery

1/2 medium red onion or 1 medium shallot, diced

1/4 medium bunch fresh parsley

1 (about 15-ounce) can chickpeas

1 (about 15-ounce) can kidney beans

DIRECTIONS

1) Bring a large pot of heavily salted water to a boil over high heat.

2) Trim the stem end from 8 ounces green beans, then cut into 1-inch pieces.

3) Add the green beans to the boiling water and cook until bright green and crisp-tender, 2 to 3 minutes or longer if you prefer a more tender green bean.

4) Place 3 tablespoons apple cider vinegar, 3 tablespoons extra-virgin olive oil, 1 1/4 teaspoons kosher salt, 1 1/2 teaspoons Dijon mustard, 1 teaspoon honey, and 1/2 teaspoon black pepper in a large bowl. Whisk to combine.

5) Pick the leaves from 1 medium celery stalk (if there are leaves) and set aside.

6) Prepare the following, adding each to the bowl: slice the celery; dice 1 medium red onion or 1 medium shallot until you have 1/2 cup; pick the leaves from 1/4 medium bunch fresh 1/2 cup; drain and rinse 1 (about 15-ounce) can chickpeas and 1 (about 15-ounce) can kidney beans; toss gently to combine. Combine all the ingredients in a serving bowl and toss gently to combine.

7) Refrigerate for at least 1 hour and up to 24 hours to allow flavors to meld.

8) Let sit at room temperature for 10 minutes, then toss and serve.

WBKR

Of course, if you're having a picnic or cookout, you need the perfect refreshing drink to go with your meal. Maybe one of these will do the trick!