Easy Three Bean Salad (Print Version)
# Ingredients:
→ Beans
01 -
400mL can of chickpeas, rinsed and drained
02 -
400mL can of red kidney beans, rinsed and drained
03 -
200 grams of trimmed fresh green beans
→ Fresh Ingredients
04 -
A small handful of optional basil leaves, ripped up
05 -
1/4 cup chopped fresh parsley, packed tight
06 -
1/3 cup of thinly sliced red onion
→ Zesty Dressing
07 -
1/4 cup balsamic vinegar
08 -
1/4 cup apple cider vinegar
09 -
1/4 cup of avocado oil
10 -
1/2 tsp sea salt, finely ground
11 -
1 tablespoon of Dijon mustard
12 -
2 tablespoons agave syrup
# Instructions:
01 -
Boil 4 cups of water in a pot and set a bowl of ice water next to it. Toss the green beans into the boiling water and cook for about 3 minutes until they’re barely soft. Toss them in the ice water right afterward to lock in the color, then drain and pat dry.
02 -
Chop the green beans into small chunks and pop them into a big bowl. Rinse and drain the chickpeas and kidney beans, then mix them in with the beans. Add the parsley and onions too.
03 -
In a small bowl, mix the avocado oil, apple cider vinegar, balsamic vinegar, Dijon mustard, agave, and salt until they’re all blended smooth.
04 -
Drizzle the dressing over everything in the large bowl and gently mix so everything has some dressing. Put it in the fridge for 1-2 hours to let the flavors develop. If you like, add fresh basil leaves on top before serving.
# Notes:
01 -
Tastes even better the day after—beans soak up all the flavor overnight.
02 -
Lasts up to five days when kept in the fridge in a container with a tight lid.
03 -
Great choice for a picnic, lunch prep, or bringing to a party.