Vegan Three Bean Salad
shared by Jennifer
Vegan Three Bean Salad
shared by Jennifer in Vegan & Vegetarian
Details:
-
PT20M
- Prep Time: 20 Minutes PT50M
- Total Time: 50 Minutes
- Difficulty: Novice
- Serves: 6 people
- Cuisine: American
Add several cups of water into a medium-sized pot and bring to a boil. Add chopped green beans and blanch for 2-3 minutes in boiling water. Drain and rinse
For The Salad
Ingredients:
- 1 cup chopped green beans (stems removed)
- 1 can chickpeas.
- 1 can red kidney beans or 1 1/2 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
For The Dressing
Ingredients:
- 7-8 tbsp fresh lemon juice (about 1 1/2 lemons)
- 1 1/2 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
Directions:
- Add several cups of water into a medium-sized pot and bring to a boil.
- Add chopped green beans and blanch for 2-3 minutes in boiling water.
- Drain and rinse with cold water. Place into a large bowl.
- Drain and rinse chickpeas and kidney beans and place into a large bowl along with the green beans, bell pepper, optional jalapeno, parsley, and green onion. Mix.
- In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
- Pour on dressing over salad and mix well. Best if you place in the fridge for 30 minutes to allow the mix of flavors to develop.
- Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Store in the fridge for up to 3-4 days