three bean salad w/fresh garbanzo beans

Name: Three Bean Salad w/Fresh Garbanzo Beans
Prep time: 15 min
Cuisine: American
Ingredients: 8 ounce(s) green (fresh) garbanzo beans, shellled; 8 ounce(s) black beans or frozen/fresh green beans ( i replaced black beans with equivalent amount of frozen green beans, lightly steamed with the green garbanzos, rinsed and drained then sliced into 2" pieces); 8 ounce(s) kidney beans (rinsed and drained); 1/2 medium red onion, peeled and sliced thinly (i substituted with 1 large shallot); 1 stalk(s) celery with leaves, thinly sliced and leaves minced (my addition and optional); 2 tablespoon(s) white sugar; 1/4 cup(s) champagne vinegar; 2 tablespoon(s) extra virgin olive oil; - black pepper; 1/4 teaspoon(s) celery seed; - salt, to taste (be careful how much table salt you add if you're using celery salt)

4 Pinches 1 Photo

C G

Vallèe du Willamette, OR

Updated on Jan 13, 2016

From Spokesman-Review.com and minor alterations. Fresh green garbanzos are not as nutty tasting as mature beige garbanzo beans. They have a mild flavor, faintly reminiscent of young green peas. Fresh green garbanzos can be eaten raw, too.

Rate

prep time 15 Min

cook time

method Stove Top

yield Yield: 3 1/2 cups

Ingredients

8 ounces green (fresh) garbanzo beans, shellled
8 ounces black beans or frozen/fresh green beans ( i replaced black beans with equivalent amount of frozen green beans, lightly steamed with the green garbanzos, rinsed and drained then sliced into 2" pieces)
8 ounces kidney beans (rinsed and drained)
1/2 medium red onion, peeled and sliced thinly (i substituted with 1 large shallot)
1 stalk celery with leaves, thinly sliced and leaves minced (my addition and optional)
2 tablespoons white sugar
1/4 cup champagne vinegar
2 tablespoons extra virgin olive oil
- black pepper
1/4 teaspoon celery seed
- salt, to taste (be careful how much table salt you add if you're using celery salt)

How To Make three bean salad w/fresh garbanzo beans

Step 1

Lightly steam the fresh green garbanzos for approximately 8 minutes (they should still be bright green so don't overcook). Immediately drain and rinse in cool water, drain again.

Step 2

Combine all the beans in a non-reactive serving bowl along with onion, (celery), sugar, vinegar, olive oil, salt and pepper to taste and celery seed or celery salt.
Step 3

Cover and marinate at least 4 hours but preferably 6-8 hours is ideal.
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