Ingredients
Honey Balsamic Vinaigrette
- 1/4 balsamic vinegar
- 2 tsp. honey
- 1 tsp. Dijon mustard
- 1/2 c. olive oil
Salad
- 2x 14 oz. cans of chickpeas, rinsed & drained*
- 1x 14 oz. can of black beans, rinsed & drained*
- 3/4 lb. haricots verts (French style green beans)
- 1 c. roasted red peppers
- 1/4–1/3 c. thinly sliced red onions
- 1 heaping tbsp. fresh chives
- 1/4 c. fresh basil
- salt & pepper
*When using canned beans, make sure that they are drained thoroughly and pat dry with a clean kitchen towel if necessary. You don’t want any extra water in your salad!
Instructions
- To make the vinaigrette, add the balsamic vinegar, honey, and Dijon mustard to a bowl. Whisk well to combine. Slowly add the olive oil, and continue whisking until the vinaigrette is emulsified. Taste and season with salt and pepper.
- For the salad, begin by preparing the haricots verts. Bring a medium size pot of water to a boil and season with salt. Add the green beans and blanch until crisp tender, about 2 minutes. Transfer to an ice bath or run under cold water in a colander to retain their bright green color.*See note below. Pat dry with to remove excess moisture. Trim away the ends and dice into 1/2 inch pieces.
- In a large bowl, add the green beans, chickpeas, and black beans.
- Remove red peppers from the jar and pat dry. Roughly chop into pieces.
- Using a mandolin, shave the red onion into paper thin slices. You want to use between 1/4-1/3 cup depending on taste.
- Finely chop the chives.
- Roughly chop the basil.
- Add the roasted red peppers, red onion, chives and basil to the bowl. Drizzle with vinaigrette and toss well. Season with salt and pepper to taste.
Notes
*To keep your haricots verts bright green, shock them in an ice bath or rinse in a colander under cold water after cooking (if you skip this step, they will turn a dullish yellow/green color). Pat dry to remove any extra moisture. Your green beans can be blanched 1 day ahead of time.