Three Bean Salad

Three Bean Salad 

            

       

  Ingredients

VINAIGRETTE 

1⁄4 cup apple cider vinegar

2 tablespoons vegetable oil 

1 1⁄2 teaspoons salt 

1⁄4 teaspoon pepper

3 tablespoons granulated white sugar

SALAD 

1 1⁄2 cups fresh green beans, trimmed and cut into 1-inch pieces 

1 15.5-ounce can garbanzo beans (chickpeas), rinsed and drained 

1 15.5-ounce can kidney beans, rinsed and drained 

2⁄3 cup chopped red bell pepper 

1⁄2 cup chopped red onion 

1⁄4 cup chopped flat-leaf parsley

 Directions

  

1. In a small bowl, whisk together the vinaigrette ingredients. 

2. Bring a medium pot of water to boil. Add the green beans 

and cook them just until slightly tender, about 3 minutes. 

Pour the green beans through a strainer and run cold water 

over them until they no longer feel hot. 

3. Place the cooled green beans, beans, bell pepper, onion 

and parsley in a large bowl. Add the vinaigrette and toss. 

Cover and refrigerate the salad, tossing often, for at least 

2 hours and up to 8 hours before serving.