← Nouns Cooking · American

Ingredients

• 225 g Green beans, trimmed and cut into 2.5 cm pieces
• 400 g tinned kidney beans, drained and rinsed
• 400 g tinned chickpeas, drained and rinsed
• ½ Red onion, very thinly sliced
• 2 Celery, thinly sliced (optional)
• 1 handful Parsley, chopped
• 60 ml Olive oil
• 60 ml Cider vinegar
• 2 tbsp Sugar
• 1 tsp Dijon mustard
• 1 clove Garlic, grated
• ½ tsp Dried oregano
• 1 tsp Salt
• ¼ tsp Black pepper

Method

1. Boil the green beans in salted water for 3–4 min, until bright green and just tender. Drain and plunge into iced water to stop the cooking, then drain well.
2. Whisk all the dressing ingredients together until the sugar dissolves.
3. Toss the green beans, kidney beans, chickpeas, onion, celery and parsley with the dressing in a large bowl.
4. Cover and chill for at least 1 hour, stirring once or twice, so the beans soak up the dressing. Toss again before serving.

Tips

• It tastes even better the next day and keeps for 4 days in the fridge.
• Yellow wax beans are the traditional third bean if you can find them.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Love and Lemons Taste of Home