Easy Three Bean Salad (Print Version)
# Ingredients:
→ Beans
01 -
1 can (14 oz/400mL) chickpeas, rinsed and drained
02 -
1 can (14 oz/400mL) kidney beans, rinsed and drained
03 -
200g fresh green beans, trimmed at the ends
→ Fresh Ingredients
04 -
A handful of fresh basil leaves, if you'd like
05 -
1/4 cup fresh parsley, finely chopped and packed
06 -
1/3 cup red onion, sliced very thinly
→ Zesty Dressing
07 -
1/4 cup avocado oil
08 -
1/4 cup balsamic vinegar
09 -
1/4 cup apple cider vinegar
10 -
1 tablespoon Dijon mustard
11 -
1/2 teaspoon sea salt, finely ground
12 -
2 tablespoons agave syrup
# Instructions:
01 -
Set a pot with 4 cups of water to boil, and keep a bowl of ice water ready on the side. Boil the green beans for about 3 minutes until they're tender but not overly soft. Quickly dunk them into the ice water to stop cooking and keep their bright color. Drain and dry them thoroughly.
02 -
Slice the green beans into small pieces and toss them into a big bowl. Add the drained kidney beans and chickpeas to the mix along with the sliced onion and the fresh parsley.
03 -
In a little bowl, stir together the apple cider vinegar, balsamic vinegar, avocado oil, Dijon mustard, agave syrup, and a pinch of sea salt until it's smooth.
04 -
Drizzle the dressing over the bean mix and toss lightly to coat everything. Pop it in the fridge for 1-2 hours so the flavors come together. If you’d like, add basil leaves right before serving.
# Notes:
01 -
It’s even tastier the next day since the beans soak up the dressing.
02 -
Can be stored in an air-tight container in the fridge for up to 5 days.
03 -
Great for prep, picnics, or big gatherings.