Speedy Three-Bean Salad
- 1 cup chopped green beans, stems removed
- 1 (15-oz) can chickpeas, or 1.5 cups cooked
- 1 (15-oz) can Red Kidney Beans (ditto above), or 1.5 cups cooked
- 1 orange bell pepper, finely chopped
- 1 jalapeno, seeded and finely chopped (optional)
- 1/3 cup packed fresh parsley, finely chopped
- 3 green onions, finely chopped
- Salt & pepper, to taste
- 8 tbsp fresh lemon juice (about 1.5 lemons)
- 1.5 tbsp extra virgin olive oil, or more to taste
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1/4 tsp fine grain sea salt
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Bell pepper, orange (1)
- Chickpeas (1 (15-oz) can)
- Green beans (1 cup)
- Green onions (3)
- Jalapeno (1)
- Kidney beans, Red (1 (15-oz) can)
- Parsley, packed fresh (1/3 cup)
- Condiments
- Apple cider vinegar (1 tbsp)
- Dijon mustard (1 tbsp)
- Cooking & Baking
- Maple syrup, pure (1 tbsp)
- Olive oil, extra virgin (1 1/2 tbsp)
- Salt & pepper (1)
- Sea salt, fine grain (1/4 tsp)
- Drinks
- Lemon juice, fresh (8 tbsp)
Preparation
Read recipe preparation on ohsheglows.com
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Recipe Stats
Published August 23, 2012 (5 months ago).
117 people saved this recipe.
