Keyword: Celery, Chickpeas, Kidney Beans, Green Beans
Servings: 4As a side dish
1can chickpeasdrained and rinsed
1can red kidney beansdrained and rinsed
1poundfresh green beanstrimmed
1large celery stickdiced
½small white oniondiced
1small bell pepperany color, diced
For the dressing:
½cupcider vinegaror use red wine vinegar
2tablespoonshoneyyou can use more if you like your bean salad on the sweet side
¼cupmild olive oil
Plenty of freshly cracked black pepper
Bring a pot of water to a boil, season with a pinch of salt, and cook the green beans at a fast simmer for 3 minutes. Drain and rinse the beans under cold water, then cut into bite sized pieces. In a large bowl, combine the green beans and all of the remaining ingredients for the salad.
Use a microplane to zest the ½ lemon and place the zest in a small bowl or jar. Using the same microplane, grate the garlic clove into the same bowl. Squeeze the lemon juice over top, discarding any seeds. Add the remaining ingredients, (except the feta), and stir with a whisk or fork to combine.
Pour the dressing over the beans and taste for seasoning. Add more salt if necessary. Refrigerate for at least two hours, and up to a day before serving. If using the feta, toss in ¼ to ½ a cup depending on your taste, just before serving.