Fresh Green Bean Salad

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Fresh Green Bean Salad

Fresh Green Bean Salad

This is one of my favorite three bean salads and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it to.

Ingredients:

1 (15 ounce) can kidney beans, drained

1 (15 ounce) bag frozen or fresh green beans

1 (15 ounce) can garbanzo beans, drained

1/4 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

2 red onions, chopped

1 stalk celery, diced

1/4 cup olive oil

1/2 cup cider vinegar

1/2 teaspoon Dijon mustard

1 tablespoon honey

Directions:

Blanche the fresh green beans. Or you can microwave the frozen ones for just 2 minutes.

In a bowl, gently mix the garbanzo beans, kidney beans, green beans, red onions, and celery.

In a separate bowl, whisk together the vinegar, oil, honey, mustard, black pepper, and red pepper flakes. Pour the dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

You can make a couple of substitutions like: 2 Tbsp. of green onion instead of red or omit the celery and add 1 lg. clove of garlic or garlic powder. You can also substitute lima beans for the garbanzo.

The dressing is perfect; not too sweet, just the right tang and the red pepper flakes adds just the right amount of heat.

I recommend you refrigerate this in a plastic container with a lid so you can shake it a bit to mix it up, the longer this marinates the better it is.

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