Ingredients

The following ingredients have 6 Servings
  • 3/4 lb. green beans, (trimmed & cut into 1 ½-inch pieces)
  • 1 (14 oz.) can dark red kidney beans, (drained & rinsed)
  • 1 (14 oz.) can chickpeas (drained & rinsed)
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1 teaspoons agave nectar
  • 1 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons extra virgin olive oil

Instruction

  • Bring a large saucepan of water to a boil. Salt the water. Prepare a large bowl of ice water.
  • Add the green beans to the boiling water. Cook until the beans are tender-crisp, 1 to 2 minutes. Drain and immediately transfer the green beans to the ice water to stop them from cooking further. Drain and transfer the beans to a serving bowl.
  • Add the kidney beans, chickpeas and parsley to the bowl. Stir to combine.
  • Add the dressing to the beans. Toss to combine. Serve.