Dame Toni Williams Three Bean Salad

Toni Williams is a food and lifestyle storyteller passionate about creating meaningful experiences around the table. As the founder and creative force behind Blasian Bon Vivant, she explores the connections between food, travel, and community. Toni is a contributor to Eater Atlanta, a recipe developer for Vitacost, and curates intimate food and beverage experiences that celebrate culture and creativity. She also partners with food and beverage brands, local restaurants, and chefs as a digital content creator amplifying their stories and connecting them to food-loving communities. Toni’s dedicated to making food and beverage approachable, engaging, and a catalyst for connection because she believes that the best meals are the ones shared. For more information, please visit blasianbonvivant.com.

THREE BEAN SALAD

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Servings: 6

Ingredients Method

Ingredients

  

• Bean Salad
• 2 cups fresh green beans cut into 1 inch pieces
• ½ cup red onion thinly sliced
• 1- 15 to 16 oz can of garbanzo beans drained, rinsed, and skins removed
• 1- 15 to 16 oz can of red kidney beans drained and rinsed
• 2 celery stalks diced
• 2 tbsp fresh parsley chopped
• Salt to taste
• Pepper to taste
• White Wine Vinaigrette
• ¼ cup extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 garlic clove grated
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp honey
• Salt to taste
• Pepper to taste

Method

 

1. Prep Time: 15 minutes
2. Cook Time: 5 minutes
3. Total Time: 20 minutes
4. Servings: 4-6
5. Bring a pot of water to a boil. Add the cut green beans and cook for 5 minutes or until just tender. While the green beans are cooking prepare a large bowl of ice water. Remove the green beans from the pot and into the ice water to stop the cooking process. Drain and pat dry.
6. In a small bowl, soak red onions in cold water for 5 minutes to reduce their pungency. Drain and pat dry.
7. In a large bowl, combine blanched green beans, garbanzo beans, red kidney beans, red onion, and celery.
8. In a mason jar, combine extra virgin olive oil, garlic, white wine vinegar, Dijon mustard, dried oregano, and honey. Tightly secure the lid and shake until emulsified. Season with salt and pepper to taste and shake again.
9. Pour dressing into the large bowl of beans along with the fresh parsley. Gently toss to evenly distribute through the bean salad. Season with salt and pepper to taste, if desired.
10. Refrigerate at least 1 hour prior to serving.