Three Bean Salad
20 min + 1 hr chillServes 4 to 6
A fresh take on the classic picnic salad: blanched green beans, kidney beans, and chickpeas tossed in a tangy vinaigrette with red onion, celery, and parsley.
| prepBring a large pot of salted water to a boil | ||
| prepSet a bowl of ice water nearby | ||
| 225 g green beans, cut into 1-inch pieces | Blanch green beans 2 min, ice bath, drain & dry | Toss all into dressing, chill 1 hr |
| 60 ml extra-virgin olive oil | Whisk dressing: oil, vinegar, garlic, mustard, honey, salt | |
| 60 ml apple cider vinegar | ||
| 2 garlic cloves, grated | ||
| 1 tsp Dijon mustard | ||
| 1/2 tsp honey or maple syrup | ||
| 1 tsp sea salt | ||
| 80 g very thinly sliced red onion | ||
| Freshly ground black pepper | ||
| 240 g cooked chickpeas, drained and rinsed | ||
| 240 g cooked kidney beans, drained and rinsed | ||
| 2 celery ribs, thinly sliced | ||
| 15 g finely chopped fresh parsley | ||
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