3 bean salad

One of my favorite strategies for getting nutrient-dense meals on the table faster and with less stress is to make dishes that stretch into other meals. All the better if those dishes are colorful salads!

I try to make one or two such dishes each week. If I’m really on my game, I may set aside a little time on the weekend to prepare them ahead of time; but often, I just throw one together while I’m cooking dinner once or twice during the week.

3 bean salad recipe: 

Ingredients:

2 cups fresh green beans, blanched* and cut into 1-inch pieces

1 can of red kidney beans, drained

1 can chickpeas, drained

½ cup minced green or red bell pepper

3/4 cup minced red onion

½ cup apple cider vinegar

1/3 cup canola oil

¼ - 1/3 cup sugar

1 t salt

1 t pepper

Instructions:

Step 1. Bring a large pot of water to boil, add green beans, blanch for 3 minutes, drain and immerse in a bowl of ice water to stop the cooking process. Drain and set aside.

Step 2. Whisk vinegar, oil, sugar, salt, and pepper until emulsified

Step 3. Combine beans, onion, and pepper in a bowl. Pour dressing on top and stir to combine. Refrigerate for 3-4 hours before serving to allow the flavors to blend

Tip: you can also use frozen green beans to save some time!