Ingredients
Vegetables and Beans
- 8 ounces fresh green beans, cut into 1-inch pieces (about 2 cups measured cut)
- 1/2 cup thinly sliced red onion (soaked in ice water for 10 minutes, then drained)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup finely chopped parsley
Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice (more to taste)
- 2 garlic cloves, grated
- 2 teaspoons agave nectar (or any sweetener)
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon sea salt (+ more for blanching green beans)
- Fresh cracked pepper, to taste
Instructions
- Blanch the green beans: Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water and set it aside. Add the green beans to the boiling water and cook for exactly 2 minutes to preserve their crispness and color. Strain the beans immediately and plunge them into the ice water bath for 30 to 60 seconds until completely cooled. Drain thoroughly and set aside.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, fresh lemon juice, grated garlic, Dijon mustard, agave nectar, dried oregano, crushed red pepper flakes (if using), sea salt, and fresh cracked pepper until all ingredients are fully combined and emulsified. Set aside to allow flavors to meld.
- Combine and dress the salad: In a large mixing bowl (you may use the one used for chilling the green beans), add the soaked and drained red onions, chickpeas, kidney beans, blanched green beans, and finely chopped parsley. Gently toss these ingredients together to combine evenly. Pour the prepared dressing over the salad, then toss again gently to coat all ingredients thoroughly. Cover the bowl with plastic wrap or a lid and chill the salad in the refrigerator for 1 hour. Toss midway through chilling to redistribute the dressing and flavors. Before serving, taste the salad and adjust seasoning with additional salt and pepper if needed.
Notes
- Soaking the red onions in ice water mellows their sharpness and enhances texture.
- Blanching the green beans ensures they stay crisp and vibrant in color.
- The salad benefits from at least one hour of chilling to marry the flavors well.
- Optional crushed red pepper flakes add a mild heat; omit if preferred.
- This salad stores well in the refrigerator for up to 3 days, making it ideal for meal prep.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
