Jan 23, 2012
Packed with protein and flavour, this hearty salad is great for lunch and it always makes a great impression at pot-lucks.
1 can (15 ounce) red kidney beans, drained and rinsed
1 can (15 ounce) white bean, such as navy or cannellinI, drained and rinsed
1 can (15 ounce) chickpeas, drained and rinsed
1 cup green beans, blanched
1 cup yellow wax beans, blanched
1 cup cherry tomatoes, cut in half
1 celery stalk, diced
1 medium cucumber, diced
1 small red onion, chopped
Handful Italian parsley, chopped
6 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
Salt and freshly ground pepper, to taste
Juice of 1 lemon
In a large bowl, add red kidney beans, white beans, chickpeas, green beans, yellow wax beans, cherry tomatoes, celery, cucumbers, red onions and parsley. Toss to combine.
Add olive oil, red wine vinegar, lemon, and salt and pepper. Toss to combine. Taste and adjust seasoning.
Let salad stand, covered, in fridge for 30 minutes to allow flavours to marry.
Yield: 8 to 10 servings.