Very simple, quick, healthy. Comes together in minutes for a simple weeknight meal or a healthy side.
Three Bean Salad
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1/2 lb green beans, chopped into 1-inch pieces
1/4 cup lemon juice
3 TBSP olive oil
1 TBSP Dijon mustard
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 tsp honey
2 celery stalks, chopped
1 shallot, diced
1/2 cup fresh herbs, such as parsley
1 15-oz jar chickpeas, drained and rinsed
1 15-oz jar kidney beans, drained and rinsed
Directions
- Bring a large pot of salted water to a boil. Prepare an ice bath for your beans (ice and cold water in a bowl.) Add the green beans to boiling water and boil for about 2 – 2.5 minutes until bright green and crispy tender. Drain and place in the ice bath to cool. Allow them to sit there for about 2 minutes then drain again.
- Whisk oil, lemon juice, Dijon mustard, honey, shallot, 1 tsp kosher salt and 1/2 tsp pepper in a large bowl. Add the drained beans and toss. Add the remainder of the ingredients and toss well to combine. Refrigerate for at least an hour for the flavours to meld.
