Author Pam - For the Love of Cooking / Original by Love and Lemons
Equipment
Medium Saucepan
Small Jar
Large Bowl
Ingredients
Vinaigrette:
¼cupolive oil
¼cupapple cider vinegar
2clovesof garlicfinely minced
1tspDijon mustard
1/2-1tsphoneyto taste
Sea salt and freshly cracked black pepperto taste
Bean Salad:
8ozfresh green beansends trimmed
15ozcan of garbanzo beanschickpeas, drained, rinsed, and loose skins discarded
15ozcan of red kidney beansdrained & rinsed
½small red onionsliced thinly (If the onion is too strong in flavor, soak the slices in ice water for ten minutes then drain on paper towels)
1large stalk of celerythinly sliced
Fresh parsleychopped, if desired
Instructions
Make the vinaigrette by combining the olive oil, apple cider vinegar, garlic, mustard, honey, sea salt, and freshly cracked pepper, to taste, together in a small jar. Seal with a lid and shake until well combined. Set aside until needed.
Blanch the green beans by heating a medium saucepan of well-salted water to a boil over medium-high heat.
Add the green beans and cook for 2 minutes then remove and plunge immediately into a large bowl of ice water. Place on paper towels to dry. Cut the blanched green beans into 1-inch long pieces.
Make the bean salad by combining the blanched green beans, garbanzo beans, kidney beans, red onion, celery, and parsley together in a large bowl. Drizzle the well-shaken vinaigrette on top and toss to coat the salad evenly.
Cover with plastic wrap and refrigerate for at least 1 hour, tossing the ingredients occasionally.
When serving, taste and season with additional sea salt and freshly cracked black pepper, if needed. Serve immediately and enjoy.