This salad can be made a day in advance, even though the dressing is slightly acidic it won’t turn the green beans that awful gray-green color. Eat as a side or as your main dish!
Prep Time:3p mins
Cook Time:3 mins
Total Time:23 mins
Yield:2 quarts 1x
Category:Salad
Ingredients
Scale
Bean Salad
1 heaping tablespoon Kosher salt
1 1/2 cups green beans or haricots verts
1 1/2 cups wax beans
1 can (15.5 ounces) kidney beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
1/2 cup thinly sliced red onion, lengthwise (about 1/2 of a small onion)
1/4 cup plus one tablespoon red wine vinegar
Vinaigrette
2 tablespoons olive oil
1 tablespoon granulated sugar
1 teaspoon Dijon-style mustard
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
Instructions
BeanSalad
Trim the beans and cut in half. Bring a pot of salted cold water to a boil, add the beans to the boiling water and cook for three minutes.
Remove the beans with a long-handled mesh strainer into an ice-water bath.
Drain the beans and place on paper towel to dry along with the kidney beans and chickpeas.
Vinaigrette
Whisk together the vinegar, oil, sugar, mustard, salt and pepper.
Put the beans and onion in a large mixing bowl, drizzle with the vinaigrette and toss to coat.
Cover and refrigerate at least two hours, tossing on occasion to marinate all the beans and onion.