Ingredients |
· 1 1/2 cups of chickpeas (drained and rinsed) |
· 1 cup of red kidney beans (drained and rinsed) |
· 1 cup of green snapped or cut green beans (drained and rinsed) |
· 1 Tbsp chopped chives |
· 1 Tbsp finely chopped fresh flat-leaf parsley |
· 1/4 cup of garlic olive oil |
· 1/4 cup of lemon balsamic vinegar |
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· Easily double or triple the recipe |
Toss chickpeas, kidney and green beans in a large bowl, adding and mixing fresh herbs.
In a mixing bowl, whisk the olive oil and balsamic vinegar. Pour over beans salad and toss well. Let stand in the refrigerator for a couple hours to allow the flavors to develop. Mix salad every half hour while resting.