Three Bean Salad
Ingredients
The salad
-
8
ounces
green beans, cut into 1-inch pieces
-
1½
cups
cooked chickpeas, drained and rinsed
-
1½
cups
cooked kidney beans, drained and rinsed
-
2
ribs
celery, thinly sliced
-
½
cup
finely chopped fresh parsley
-
½
teaspoon
freshly ground black pepper
The dressing
-
¼
cup
extra-virgin olive oil
-
¼
cup
apple cider vinegar
-
2
cloves
garlic, grated
-
1
teaspoon
Dijon mustard
-
½
teaspoon
honey or maple syrup
-
1
teaspoon
sea salt
The garnish
-
½
cup
very thinly sliced red onion
Instructions
- Blanch the green beans in boiling salted water for 2 minutes, then cool them in ice water.
- In a large bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, honey, and salt to make the dressing.
- Add the onion, chickpeas, kidney beans, celery, blanched green beans, and parsley to the bowl with the dressing and toss to coat.
- Chill the salad in the fridge for at least 1 hour before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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