Ingredients
- 3/4 Pound Green Beans Cut in2 inch pieces
- 1 Can Cannellini Beans Drained and rinsed
- 1 Can Garbanzo Beans Drained and rinsed
- 1/2 Cup Chopped Red Bell pepper
- 3/4 Cup Chopped Red Onion
- 2 Ounces Olive Oil
- 2 ounces White Balsamic Vinegar
- Juice and Zest of a Small Lemon
- 2 Cloves Garlic Grated or finely chopped
- 1/2 Tsp. Dijon Mustard
- 1-1/2 Tsp. Chopped Fresh Rosemary To taste or substitute your herb of choice
- 1-1/2 Tsp. Chopped Flat Leaf Parsley
- Ground Pepper & Salt To taste
Servings:
Instructions
- Cook the green beans in salted boiling water for about 2 minutes. You want them quite crisp, but with a tender heart.
- Drain the beans and cool quickly in a bowl of ice water. Drain well again and place in a large bowl.
- Add the cannellini and garbanzo beans to the bowl. Let the peppers and onions join in the fun, too. Toss everything together.
- Combine the olive oil, vinegar, lemon juice & zest, garlic, mustard, rosemary and parsley in a jar with a tight fitting lid. Shake vigorously until the dressing is completely blended.
- Pour the dressing over the salad ingredients and toss to coat everything. Taste and add salt and pepper if needed. Cover and refrigerate for at least 3 hours, overnight if you have the time.
- Give it one more good toss before you serve it and taste again, making any adjustments. It’s ready.
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