Three Bean Salad

Ingredients

• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 15-ounce can kidney beans, rinsed and drained
• 8 ounces fresh green beans, ends trimmed
• 2 stalks celery, finely chopped
• 6 jarred sun-dried tomatoes in oil, patted dry and finely chopped
• 1 small shallot, finely chopped
• 1 endive, sliced in half lengthwise and chopped (optional)
• 1/4 cup flat Italian parsley or curly parsley, chopped
• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar or apple cider vinegar
• 1 teaspoon creamy dijon mustard
• salt and pepper, to taste

Instructions

1. 1

   Fill a medium size pot with water and add 1 tablespoon salt. Bring to a boil and add green beans.

2. 2

   Boil for 4 minutes, turn the heat off and drain. Rinse under cold water until the green beans are room temperature and drain well.

3. 3

   In a large mixing bowl, add all the ingredients for the salad.

4. 4

   In a glass or plastic container that comes with a lid, add all the ingredients for the vinaigrette. Put the lid on and close tightly. Shake until vinaigrette has emulsified and pour over the salad.

5. 5

   Toss well until the ingredients are evenly coated.

6. 6

   Season with more salt and pepper if necessary. Serve.