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Three Bean Potato Salad Recipe

   
 

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     Three Bean Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12

Ingredients
1 15.5 oz can red kidney beans, rinsed and drained
1 15.5 oz. can wax beans, rinsed and drained
1 15.5 oz can garbanzo beans, rinsed and drained
1-3 organic red potatoes (175-375 g)
2 T. finely chopped red onion
1 scallion
1/2 C. apple cider vinegar
1/4 C. extra virgin organic olive or grapeseed oil
 
1/4 C. organic agave syrup
1 t. fine sea salt, omit for low-sodium diets
1 t. finely ground white pepper

Instructions
Rinse the beans well and leave in the colander to drain while you make the rest of the dish. Dice the scrubbed potatoes finely. Rinse three times to remove the starch. Add filtered water just to cover and cook for 10 minutes until fork tender. I cook them in a microwave-safe dish, but you could boil them too. Drain immediately and rinse with cold water. Finely chop the red onion and add to a cup of cold water for a few minutes to remove the bite. Drain well. Finely slice the scallion into small slices. Put the dressing ingredients in a jar, and shake well to emulsify. Toss all the ingredients together in a large bowl and pour over about half of the dressing. Toss well; the flavors will intensify as it marinates. Garnish with chive blossoms, if available.


Originally Submitted
7/18/2013





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