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Ingredients
For the Salad
8 Ounces fresh green beans, washed & trimmed
1 (15 oz) Can chickpeas, rinsed & drained
1 (15 oz) Can kidney beans, rinsed & drained
1 Medium bell pepper, seeded & chopped fine
1/2 Medium red onion, chopped
2 tablespoons chopped flat leaf parsley
For the Dressing
1/4 Cup plus 2 tablespoons apple cider vinegar
3 Tablespoons pure maple syrup
1/4 Cup canola oil
Salt & pepper, to taste
Instructions
Bring a large pot of water to boil. Add the green beans and bring to a boil, then reduce the heat to medium. Simmer 3-4 minutes or until they reach the desired doneness. Place in a colander and rinse with cold water to stop the cooking, set aside to drain and cool. Once cool enough cut into 1/2" pieces.
Place the green beans, chickpeas, kidney beans, bell pepper, red onion, and parsley in a large bowl and set aside.
In a small bowl, whisk together the vinegar, maple syrup, salt & pepper to taste until combined. Whisking constantly, add the canola oil in a steady stream. Taste and add more sweetener, salt & pepper, if desired.
Pour the dressing over the salad and toss to coat. The salad is best made ahead so the flavors can meld. Serve cold or at room temperature.