Description
This Three Bean Salad With Miso Dressing is a flavor-packed, healthy dish that’s simple to make! It combines fresh vegetables and beans with a creamy miso dressing, perfect for quick dinners or meal prep.
Ingredients
Scale
- 8 oz green beans, cut into 1 inch pieces
- 1 15 oz can kidney beans, drained
- 1 15 oz can garbanzo beans, drained
- 2 pickling cucumbers, sliced (about 1 cup)
- 2 ribs celery, thinly sliced
- ¼ small red onion, finely diced
- ¼ cup fresh basil & parsley, chopped
- ¼ cup olive oil
- 3 tbsp rice vinegar
- 4 tbsp maple syrup
- 1.5 tbsp miso
- 2 cloves garlic
- ½ tsp each salt and pepper
- ½ tsp dried oregano
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby.
- Blanch green beans in boiling water for 2 minutes.
- Transfer the beans immediately into ice water to cool for about 15 seconds, then drain and dry on paper towels.
- In a large salad bowl, combine the onion, chickpeas, kidney beans, celery, green beans, cucumber, basil, and parsley.
- In a small food processor, combine the olive oil, rice vinegar, garlic, miso, maple syrup, pepper, oregano, and salt. Blend until smooth, tasting to adjust flavors as desired.
- Pour the dressing over the salad and mix well. Serve immediately or refrigerate until ready.
Notes
You can customize the salad by adding other vegetables like bell peppers or tomatoes.
Adjust the amount of miso to your taste for a stronger flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg