Mediterranean Three Bean Salad

• Vegetarian
• Gluten free

• Produce

  • 1 15-oz. (425g can Chickpeas
  • 1 clove Garlic
  • 1/2 lb Green beans
  • 1 15-oz. (425g can Kidney beans, red
  • 1 cup Parsley, loosely packed leaves
  • 1 Persian cucumber
  • 1/4 cup Red onions
  • 3/4 cup Tomatoes

• Condiments

  • 1/2 tsp Honey
  • 1/3 cup Kalamata olives
  • 1 1/2 tbsp Lemon juice

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1/4 tsp Paprika

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil
  • 2 1/2 tbsp Red wine vinegar

• Dairy

  • 1/4 cup Feta cheese

Found on healthynibblesandbits.com

Directions

• Rinse green beans and steam for 2 to 3 minutes. While beans are cooking, add 1 1/2 cups of ice into a bowl and add water. Once green beans are cooked, submerge beans in the water to stop the cooking process. Let it sit for 5 minutes.
• Mix all the dressing ingredients in a small bowl and set aside while you prep the rest of the salad. Soaking the onions and garlic in a vinegary solution helps take some of the raw bite away.
• In a large bowl, add the green beans, chickpeas, red kidney beans, cucumber, parsley, feta and olives. Pour vinaigrette and toss to coat the vegetables. Add diced tomatoes and toss again. Season with salt and pepper, if you like.
• Serve on its own, with a bowl of grains or on top of toast!
• Refrigerate leftovers for up to 2 days. If you leave the salad in the fridge for any longer, the green beans will start turn brown.