Multibean Salad with Fresh Herbs Serves 6 1 cup green beans, trimmed 1 cup cooked black beans 1 cup cooked chickpeas 1 cup cooked kidney beans ½ small red onion, finely chopped ¼ cup extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon lemon juice 1 teaspoon chopped fresh rosemary 1 tablespoon chopped

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