When I was brainstorming what food to make for a garden photo shoot, I knew that my Lemon Garlic Three Bean Salad would be perfect for it. This salad is full of colors and textures that would look amazing on an outdoor tablescape, and judging by the photos, I made the right pick! Even though I was surrounded by flourishing herbs and vegetables in the beautiful Sunset Test Gardens at Cornerstone Sonoma, I think that my salad actually stole the show that day.
This Lemon Garlic Three Bean Salad is perfect to build ahead then take along.
The prep is as easy as opening cans, chopping onions, slicing tomatoes and radishes, steaming green beans, and throwing it all in a bowl. The dressing is just as easy; just put the ingredients in a mason jar and shake it up! In less than 20 minutes, this recipe is done. If you’re bringing this salad somewhere, I suggest keep the dressing separate in the jar and then dress it right before serving.
My Lemon Garlic Three Bean Salad isn’t just pretty as it is packed with nutrients. The combination of steamed green beans, white beans, and chickpeas are all excellent sources of protein, which is great for healthy skin, hair, and nails. On top of that, this dish is full of fiber to help maintain a healthy digestive system and to keep you feeling full as well, which is a great way to help with weight loss. Because of all these benefits, I would keep this recipe in your rotation, especially for vegetarians.
Thanks to the team for this beautiful photo shoot:
- 2 cups steamed green beans
- 1 can chickpeas
- 1 can white pinto beans
- 1 cup sliced grape tomatoes
- ½ cup sliced red radish
- 2 tbsp. minced garlic
- Juice of 1½ lemons
- ½ cup olive oil
- 2 tbsp. honey
- 1 tsp. salt
- 1 tsp. black pepper
- In a mason jar add minced garlic, lemon juice, olive oil, honey salt and pepper. Close lid and shake.
- Refrigerate for 30 minutes.
- In large bowl add green beans, drained chickpeas, white pinto beans, grape tomatoes and red radish.
- Drizzle Lemon Garlic dressing and mix.