Bean Salad

I don’t like when bean salad has too many starchy beans.  I amended this recipe so that there are just wax beans and garbanzos, cuz that’s how I like it.  You could do a combo of kidney, green, and garbanzo… or really whatever you like.  This recipe was adapted from the Three Bean Salad on the Simply Recipes site.

Important note: cooked beans should still be crisp… don’t over do it.  I put mine into boiling water for about 5 minutes and then directly into a bowl of ice water to stop the cooking process and keep them snappy.

Two Bean Salad

INGREDIENTS

  • 2 cups of cooked wax beans cut into manageable bites (or one 15 oz can)
  • 1 15-oz can garbanzo beans, rinsed and drained
  • 2 celery stalks, chopped fine
  • 1/2 red onion, chopped fine
  • 1 cup fresh, finely chopped flat-leaf parsley
  • 1 Tbsp fresh finely chopped rosemary
  • 1/3 cup apple cider vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

METHOD

Important note: cooked beans should still be crisp… don’t over do it.

1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.

2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Yield: Serves 4 to 8.

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