Green beans, kidney beans and chickpeas in a tangy cider vinaigrette.
0.5 cupKidney Beans
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0.5 cupChickpeas
80 gGreen Beans
30 gCelery
20 gOnion
5 gParsley
1 tbspApple cider vinegar
1 tspHoney
1.5 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Trim the green beans and cut into 3 cm pieces. Boil for 4-5 minutes until tender-crisp, then cool under cold drinking water and drain well.
Rinse and drain the canned kidney beans and chickpeas and measure the drained amounts. Finely slice the celery and onion and chop the parsley. Use cooked canned beans, not raw dried beans.
Whisk the cider vinegar, oil and honey with salt and pepper. Toss with all three beans, celery, onion and parsley. Serve at room temperature or refrigerate.