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 fresh basil
  • 1 teaspoon chopped fresh chives
  • 1 tablespoon chopped parsley
  • 1 tablespoon prepared mustard
  • Freshly ground black pepper

Cut green beans in half and place in bowl. Add black beans, chickpeas, and kidney beans. Bring 4 cups water to boil, pour over beans, and let sit one minute. Drain, rinse under cold running water, and drain completely.

In a separate bowl, whisk together all vinaigrette ingredients. Pour over beans, toss to coat, and serve.

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