Ingredients
Units
Scale
- 1 bag (16-ounces) green beans, ends trimmed and cut into 1-inch pieces
- 1-15.5 ounce can low-sodium (or no added salt) light red kidney beans
- 1-15.5 ounce can low-sodium (or no added salt) garbanzo beans
- 2-3 celery stalks, diced
- 1/2 cup pickled red onion
- 1/4 cup fresh parsley, finely chopped
Instructions
- Blanch the green beans. Bring a large pot of water to a boil and add the trimmed, bite-sized green beans (1-inch in size). Cook for about 2–3 minutes, just until they are bright green and tender-crisp. Immediately transfer the green beans to a bowl of ice water to stop the cooking process and help them maintain their vibrant green color. Let them cool for a few minutes, then drain well and pat dry.
- Prepare the beans. Drain and rinse the kidney beans and garbanzo beans under cool running water. Allow them to drain well.
- Make the dressing. In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, black pepper, minced garlic, and fresh lemon juice. Whisk well or cover the jar and shake until the dressing is combined.
- Combine the salad. Add the cooled green beans, kidney beans, and garbanzo beans to a large bowl. Pour the dressing over the beans and gently toss until everything is evenly coated.
- Chill and serve. For the best flavor, refrigerate the salad for at least 30 minutes before serving. This gives the beans time to absorb the flavors of the dressing. Give everything another gentle toss before serving.
- Prep Time: 10
- Cook Time: 3
- Category: Salads, Side Dishes