A vibrant medley of green beans, kidney beans, and chickpeas in a tangy vinaigrette. Vegetarian, gluten-free, and ideal for gatherings.
# What You Need:
→ Beans
01 - 1 cup canned green beans, drained and rinsed
02 - 1 cup canned kidney beans, drained and rinsed
03 - 1 cup canned chickpeas, drained and rinsed
→ Vegetables & Herbs
04 - 1/2 cup red onion, finely diced
05 - 1/2 cup celery, thinly sliced
06 - 1/4 cup fresh parsley, chopped
→ Vinaigrette
07 - 1/4 cup extra-virgin olive oil
08 - 1/4 cup apple cider vinegar
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
# Directions:
01 - In a large bowl, combine green beans, kidney beans, chickpeas, red onion, celery, and parsley.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until sugar dissolves completely.
03 - Pour vinaigrette over bean mixture and toss gently to coat all ingredients evenly.
04 - Cover and refrigerate for at least 1 hour to allow flavors to develop and meld together.
05 - Toss salad again before serving, taste, and adjust seasoning as needed.
