Mixed-Bean Salad

This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.

  • Servings: 6
Mixed-Bean Salad

Source: Everyday Food, September 2010

Ingredients

  • 1/2 pound green beans, trimmed and halved crosswise
  • 2 tablespoons cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh oregano leaves, finely chopped
  • 1 shallot, thinly sliced
  • 2 teaspoons grainy mustard
  • 1 can (15.5 ounces) red kidney beans, rinsed and drained
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • coarse salt and ground pepper

Directions

  1. In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.

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