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honey balsamic 3 bean salad

  • Author: The Clever Carrot
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 6

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
  • 1/41/3 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

  1. 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.
  2. 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.
  3. In a large bowl, add the green beans, chickpeas, and black beans.
  4. Remove red peppers from the jar and pat dry. Roughly chop into pieces.
  5. Using a mandolin, shave the red onion into paper thin slices. You want to use between 1/4-1/3 cup depending on taste.
  6. Finely chop the chives.
  7. Roughly chop the basil.
  8. 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.