Sometimes old favorites just need a little tweaking to make them fresh and new. The famous three-bean salad uses a sweet and mild dressing, but we’ve changed the traditional dressing in favor of a fresh balsamic vinaigrette. Keep it simple and classic, and everyone is happy.
Looking to give your gut health a boost? Look no further than this recipe. Beans are high in galacto-oligosaccharides, a type of fiber that the good bacteria in your gut love to eat.1, 2).
Working hours: 20 minutes total time: 20 minutes
Three balsamic salads
Efrata
- 2 cups fresh green beans, cooked into 1-inch (2.5cm) pieces.
- 1 1/2 cups can reduced sodium navy beans, drained and rinsed
- 1 1/2 cups canned reduced sodium chickpeas, drained and rinsed
- 1 large tomato, diced
- 1/2 cup fresh basil, thinly sliced
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
Prepare the cooker and bring the water to a boil. Add the green beans to the steamer and cook for 5 minutes, until soft. Remove and let cool.
In a large bowl, add the kidney beans, navy beans, chickpeas, tomatoes and basil.
In a glass or small bowl, pour balsamic vinegar, olive oil, garlic, pepper and salt, and pour over the bean mixture. Turn on the clothes.
Serve immediately, or cover tightly and refrigerate for up to 3 days.
Serves: 4 | Amount: 1 1/4 cups
Meals (per hour): Calories: 449; Total fat: 25g; Saturated fat: 4g; Monounsaturated fat: 14g; Polyunsaturated fat: 6g; Cholesterol: 0mg; sodium: 476mg; Carbohydrates: 44g; Nutritional value: 12g; Sugar: 10g; Protein: 14g
Food: Calcium: 7%; Iron: 13%; Potassium: 748mg; Vitamin C: 22%
Published August 21, 2020; Updated March 2026
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