Ingredients:

  • 8 oz fresh green beans, trimmed and cut into 1-inch pieces
  • 1 (15 oz) can dark red kidney beans, rinsed and drained
  • 1 (15 oz) can garbanzo beans, rinsed and drained
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup celery, finely chopped
  • 0.33 cup apple cider vinegar
  • 0.25 cup granulated sugar
  • 0.33 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 0.5 tsp celery seed
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Bring a pot of salted water to a boil. Blanch the fresh green beans for 2 minutes until vibrant green, then immediately plunge into an ice bath to stop the cooking and preserve crunch. Drain well.
  2. Drain and rinse the canned kidney beans and garbanzo beans under cold water until the water runs clear. Pat dry with paper towels.
  3. In a small glass jar, combine the apple cider vinegar, sugar, extra virgin olive oil, Dijon mustard, and celery seed. Shake vigorously for 30 seconds until the dressing is emulsified and opaque.
  4. In a large mixing bowl, combine the blanched green beans, kidney beans, chickpeas, red onion, and celery.
  5. Pour the dressing over the bean mixture and toss gently to coat. Let the salad marinate for at least 4 hours before serving to allow flavors to meld.