Enhanced Three Bean Salad

Ingredients

Green beans

1 cup, trimmed and cut into 1-inch pieces

Kidney beans

1 can (15 oz), drained and rinsed

Chickpeas

1 can (15 oz), drained and rinsed

Red onion

1/2, finely chopped

Fresh parsley

1/4 cup, chopped

Olive oil

1/4 cup

White wine vinegar

3 tablespoons

Sugar

1 tablespoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Instructions

1. Begin by blanching the green beans: Bring a pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into an ice bath to stop cooking. Once cool, drain again and set aside.
2. In a large mixing bowl, combine the blanched green beans, kidney beans, chickpeas, and chopped red onion. Toss gently to combine.
3. In a separate small bowl, whisk together the olive oil, white wine vinegar, sugar, salt, and black pepper until well combined and emulsified.
4. Pour the vinaigrette over the bean mixture and toss until all the beans are evenly coated.
5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld beautifully.
6. Just before serving, sprinkle with chopped parsley for a fresh finish and serve chilled or at room temperature.