Ingredients

The following ingredients have 5 Servings
  • 12 ounces fresh green beans
  • 1 (19 fluid ounce) can red kidney beans (drained and rinsed)
  • 1 (19 fluid ounce) can romano beans, chickpeas, or canellini beans (drained and rinsed)
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon fresh basil (sliced thin (optional but tasty))
  • Salt & pepper (to taste)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic (minced)

Instruction

  • Cook your green beans until tender-crisp. I bought one of those packs you can easily microwave, so I did that, but feel free to buy the beans loose and steam/boil/microwave them as you usually would.
  • Once the beans are cooked, rinse them with cold water and let them drain thoroughly. Add them to a medium salad bowl.
  • Meanwhile, add the dressing ingredients to a small bowl and whisk together (or add to a jar and shake).
  • Add the canned beans to the bowl, along with the dressing and herbs. Toss. I recommend chilling it for at least an hour before serving, but you can serve it right away. Salad will keep in the fridge for a few days.