Ingredients:
3/4 pound green beans, trimmed and cut into 1-inch pieces
3/4 cup extra-virgin olive oil
1/4 cup red wine or cider vinegar
2 garlic cloves, grated
1 teaspoon Dijon mustard
½ teaspoon honey or maple syrup
1 teaspoon sea salt (more for cooking green beans)
Freshly ground black pepper
1 15.5 ounce canned chickpeas, drained and rinsed (or 1 1/2 cups cooked dried chickpeas, drained)
1 15.5 ounce canned kidney beans, drained and rinsed (or 1 1/2 cups cooked dried kidney beans, drained)
2 celery ribs, diced
½ cup very thinly sliced red onion
1/4 cup finely chopped fresh herbs (dill and parsley are nice)
Directions:
- Bring a large pot of salted water to a boil. Prepare an ice bath by combining cold water and ice in a mixing bowl. Drop the green beans into the boiling water and blanch for 3 to 4 minutes. Remove the beans and immediately immerse them in the ice water long enough to cool completely, for about 15 seconds. Drain and pat dry with a clean kitchen towel or paper towel.
- Make the dressing by combining the olive oil, vinegar, garlic, mustard, honey or maple syrup, salt, and pepper in a jar with a lid. Shake to combine and taste, adjusting oil, vinegar, salt, and pepper to your liking. This will make more dressing than you need for this recipe; use the remainder for other salads.
- Place the cooked green beans, chickpeas, kidney beans, celery, onions, and herbs in a large bowl. Add about half the dressing and stir to combine. Add more dressing if you like a saucier salad.
- Serve immediately or let rest for several hours or overnight in the refrigerator. Enjoy!