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!

This 3 bean salad is a lightened up version of the classic—it’s delicious and it gets better with each passing day!

Ingredients:

2 cups fresh green beans, blanched* and cut into 1-inch pieces (or use cut frozen green beans and simply thaw them first)

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

1/2 cup apple cider vinegar

1/3 cup canola oil

1/4 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.