This salad contains the perfect combination of beans and dressing that even your salad hating friends will enjoy. By adding these three beans to a single salad, it makes it rich in protein and taste. You can make two or three batches and keep it refrigerated for the next day’s lunch or a dinner side dish.

Serves                                2

Preparation Time             10 minutes

Cooking Time                   10 minutes

Ready in                             20 minutes

Difficulty Level                  easy

Ingredients

• ½  cup red kidney beans, cooked or canned (drained)
• ½ cup garbanzo beans, cooked or canned (drained)
• ½ cup green beans, blanched* or canned (drained)
• ½ red onion, thinly sliced
• ½ cup cherry tomato, halved
• 1 clove garlic, minced
• 1 green chili pepper, minced (optional)
• 2 tablespoon apple cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon brown sugar
• Salt and pepper to taste
• 1 teaspoon parsley, chopped

Method

• Mix everything in large bowl and mix. Move contents to a large Tupperware container, cover tightly and shake lightly. If you want to eat it cold, refrigerate for at few hours or leave overnight. Shake the bowl before you serve.

* To blanch green beans, add beans to a saucepan of boiling water and cook for 2 minutes or until bright green but crisp. Drain and rinse under cold water to stop the cooking process.