Better-Than-Three-Bean Salad

I have always loved Three Bean Salad! It's easy to make, tastes even better the second day, and is great for weeknight dinners, potlucks and picnics. The problem with most Three Bean Salads are they are swimming in vegetable oil, use mushy canned green beans, and have a ton of white sugar in the dressing.

I wanted a healthier version of this classic side dish, so I created one! It's still easy to make, definitely tastes better the second day, and is not only full of healthy, protein packed beans, but also has raw veggies, fresh green beans, and no white sugar.  I also added sunflower seeds for some extra crunch. I honestly think it tastes much better than your grandma's typical three bean salad. The last two times I
made this for my family we gobbled it up in no time.

This recipe is enough for four side servings. But it is so easy to double or triple if you need more! Enjoy!

Salad:
1 cup of blanched haricot verts (skinny French green beans), chopped
1 15oz can of mixed beans (pinto, black, kidney), thoroughly rinsed
2 celery stalks, finely chopped (I like to use the bright green interior stalks, including the tender interior leaves)
1 red bell pepper, chopped
1/4 cup of capers
1/3 cup sunflower seeds

Dressing:
2 Tbl extra virgin olive oil
2 Tbl raw apple cider vinegar (or red/white wine vinegar)
1 - 2 Tbl pure maple syrup
1 Tbl fresh lemon juice
1 tsp yellow mustard
salt & pepper, to taste

Rinse your haricot verts under clean running water (I use a handful of about 20 green beans). Next you want to blanch the haricot verts; this will get them slightly soft, but still crisp. To blanch, bring a small pot of water to a low boil. Add the haricot verts and cook for 2-3 minutes, until the desired texture (do not over cook or they will be mushy). Drain the boiling water and rinse the haricot verts with cold water to stop them cooking. Cut the blanched haricot verts into bite sized pieces. Place in a medium sized mixing bowl.

Add the drained and rinsed mixed beans, chopped celery, chopped bell pepper, and capers to the bowl with the haricot verts. Pour the dressing over the bean salad and mix well. Cover and place in the fridge for at least an hour to let the flavors marinate. I like to make my salad in the morning so it has all day to marinate; overnight is great too! Just before serving, add the sunflower seeds. Waiting to add the sunflower seeds will ensure they stay crunchy!

To make the dressing put all of the ingredients into a container with a tight fitting lid. Shake well before pouring over bean salad.