10-Minute Three Beans (Print Version)
# Ingredients:
→ Beans
01 -
1 can (14 oz/400mL) chickpeas, washed and drained
02 -
1 can (14 oz/400mL) kidney beans, rinsed well
03 -
200g green beans, trimmed at the ends
→ Fresh Ingredients
04 -
A handful of fresh basil leaves (optional)
05 -
1/4 cup parsley leaves, finely chopped
06 -
1/3 cup red onion, sliced extra thin
→ Zesty Dressing
07 -
1 tablespoon Dijon mustard
08 -
1/4 cup avocado oil
09 -
1/2 teaspoon sea salt (fine)
10 -
1/4 cup balsamic vinegar
11 -
1/4 cup apple cider vinegar
12 -
2 tablespoons agave syrup
# Instructions:
01 -
Fill a pot (medium size) with 4 cups of water and bring to a boil. Keep a bowl of ice water ready. Toss the green beans into the boiling water for about 3 minutes until they're just tender. Transfer them straight into the ice water, which helps keep their nice bright color. Drain them well and dry them off with a paper towel.
02 -
Cut the blanched green beans into small pieces and drop them in a large bowl. Add the chickpeas, kidney beans, parsley, and red onion into the same bowl.
03 -
Mix up the avocado oil, both kinds of vinegar, mustard, agave, and the salt in a small bowl. Stir until everything’s smooth.
04 -
Pour the mixed dressing over your bean salad and toss till the dressing covers well. Pop it in the fridge for an hour or two so all the flavors soak in. Toss some basil leaves on just before serving if you’d like.
# Notes:
01 -
Tastes even better the next day after it marinates in the dressing.
02 -
Stays fresh in the fridge for a good 5 days if sealed tight.
03 -
Great choice for meal prepping, casual picnics, or potluck gatherings.