Cold Bean Salad Recipe
Ingredients
| Apple Juice | 1/4 Cup (16 tbs) (Dressing) | |
| Balsamic vinegar | 3 Tablespoon (Dressing) | |
| Lemon juice | 2 Tablespoon (Dressing) | |
| Basil | 2 Tablespoon, chopped (Dressing) | |
| Dijon Mustard | 1 1/2 Teaspoon (Dressing) | |
| Olive oil | 1 Teaspoon (Dressing) | |
| Garlic | 1 Clove (5gm), minced (Dressing) | |
| Ground black pepper | 1 To taste (Dressing) | |
| 2 cups green beans cut into 2" pieces | ||
| 2 cups yellow wax beans cut into 2" pieces | ||
| Water | 1/4 Cup (16 tbs) (Salad) | |
| Canned chickpeas | 1 Cup (16 tbs), drained, rinsed (Salad) | |
| Kidney beans | 1 Cup (16 tbs), drained, rinsed (Salad) | |
| Onions | 1/3 Cup (16 tbs), finley chopped (Salad) | |
| 1/4 cup chopped fresh Italian parsley | ||
| Salt | To Taste | |
Directions
To make the dressing: In a medium bowl, whisk together the apple juice, vinegar, lemon juice, basil, mustard, oil, and garlic.
Season with the salt and pepper.
To make the salad: Place the green beans, wax beans, and water in a large microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for a total of 7 minutes, or until crisp-tender; stop and stir after 4 minutes.
Plunge the beans into a bowl of cold water, drain, and lightly pat dry.
Return the beans to the bowl.
Add the chickpeas, kidney beans, onions, and parsley.
Toss to combine.
Add the dressing and toss to combine.
Cover and refrigerate for at least 1 hour before serving.
Season with the salt and pepper.
To make the salad: Place the green beans, wax beans, and water in a large microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for a total of 7 minutes, or until crisp-tender; stop and stir after 4 minutes.
Plunge the beans into a bowl of cold water, drain, and lightly pat dry.
Return the beans to the bowl.
Add the chickpeas, kidney beans, onions, and parsley.
Toss to combine.
Add the dressing and toss to combine.
Cover and refrigerate for at least 1 hour before serving.
Chef
