Ingredients
Scale
- 2 cups fresh green beans cut into 1-inch pieces
- 1 (15 ounce/425g) can kidney beans, drained and rinsed
- 1 (15 ounce/425g) can chickpeas or garbanzo beans, drained and rinsed
- 1 cup sliced celery (120g)
- ½ cup chopped red onion (60g)
- ⅓ cup apple cider vinegar (80ml)
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup olive oil (80ml)
- ¼ cup chopped fresh parsley
Instructions
- Bring a medium pot of water to a boil and season with salt.
- Cook the green beans for 3-4 minutes until crisp yet tender, then drain and rinse under cold water to cool.
- In a large mixing bowl, combine the green beans, kidney beans, chickpeas, celery, and red onion.
- In another bowl, whisk together the vinegar, sugar, salt, and pepper.
- While whisking, slowly drizzle in the olive oil until the dressing is emulsified.
- Pour the dressing over the bean mixture, add the parsley, and mix well.
- Let the salad sit for 30 minutes before serving, and adjust seasoning with salt and pepper.
Notes
For extra crunch, add some bell peppers or cucumber.
This salad can be made a day in advance for best flavor.
Adjust the level of seasoning according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.