Ingredients
- 8 ounces green beans, cut into 1-inch pieces
- ¼ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 garlic cloves, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or agave syrup
- 1 teaspoon salt
- ½ cup chopped red onion
- Freshly ground black pepper
- 1 15 ounce can chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
- 1 15 ounce kidney beans, drained and rinsed (or 1½ cups cooked kidney beans)
- 2 celery ribs, thinly sliced
- ½ cup finely chopped parsley
Directions
Bring a pot of salted water to a boil and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Remove the beans and immediately place in the ice water and cool completely. Drain and place on paper towels or a kitchen towel to dry.
In a large bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, honey, and salt.
Add the onion, chickpeas, kidney beans, celery, green beans, and parsley, and toss to coat. Chill for 1 hour, then serve.
Lynn's Cookbook 