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Three Bean Salad

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Servings: Serves 8

Cook Time: 5 minutes

Prep Time: 10 minutes


1/2 (16 oz.) bag frozen Nature's Place Organic Cut Green Beans
1 (15 oz.) can Nature's Place Organic Garbanzo Beans, rinsed and drained
1 (15 oz.) can Nature's Place Organic Kidney Beans, rinsed and drained
2 celery ribs, finely chopped
1 red bell pepper, finely chopped
1/3 cup finely chopped shallots
6 Tbsp. Nature's Place Organic Extra- Virgin Olive Oil
1/4 cup cider vinegar
4 tsp. Taste of Inspirations Roasted Garlic Mustard
1 Tbsp. Nature's Place Organic Honey
1/2 tsp. freshly ground black pepper
1/4 tsp. Taste of Inspirations Fleur de Sel sea salt
1/4 cup chopped Nature's Place Organic Italian Parsley (optional)


1. Fill a medium saucepan 2/3 full of water and bring to a boil over high heat. When boiling, add green beans; cook for 5 minutes and then drain. Transfer beans to a medium bowl. Add garbanzo beans, kidney beans, celery, bell pepper, and shallots. Stir to combine.
2. In a separate bowl, whisk together oil, vinegar, mustard, honey, pepper, and salt; alternately, combine in a jar with a tight-fitting lid and shake well. Pour dressing over the beans, and toss well until evenly coated. Cover and refrigerate for at least 4 hours. Allow salad to come to room temperature for 30 minutes before serving. Toss well and stir in parsley, if using.
Source: Hannaford fresh Magazine, March - April 2013

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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