Ingredients
Scale
- 1 cup of fresh green beans (rinsed and cut into ½ inch pieces)
- 1 can red kidney beans, drained and rinsed (15 ounces)
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 can black beans, drained and rinsed (15 ounces)
- 1 can Cannellini beans, drained and rinsed (15 ounces)
- 4 stalks of scallions (sliced thinly)
- 1 small bell pepper (seeded and chopped)
- ½ English cucumber (cut into ½ inch cubes)
- ½ cup fresh Italian parsley (chopped)
- ⅓ cup olive oil
- ⅓ cup lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt (or more to taste)
- ¼ teaspoon black pepper
Instructions
- Cook the fresh green beans in boiling salted water for 6-7 minutes until tender. Transfer to ice water to halt cooking.
- In a large mixing bowl, combine all the drained and rinsed beans with scallions, bell pepper, cucumber, and parsley.
- For the dressing, mix olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a jar. Shake well to combine.
- Drizzle the dressing over the salad and gently toss to combine. Adjust seasoning if necessary.
- Serve immediately or refrigerate until ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg