Three-Bean Salad
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Salad
Serves: ~6 cups
- 1 bunch cooked asparagus, cut into 1-2 inch pieces
- 1 15-oz can kidney beans, drained and rinsed
- 1 15-oz can chickpeas, drained and rinsed
- ~1½ cups cut green beans (frozen & thawed, or you can blanch your own)
- 2-3 T. fresh parsley, roughly chopped
- ¼ cup raw sunflower seeds
- ½ cup apple cider vinegar
- 2 T. minced shallot
- 1 T. agave or honey
- ¼ t. sea salt
- Few grinds black pepper
- In a large bowl, combine the beans, asparagus, seeds, and parsley.
- In a measuring cup, whisk together the vinegar, shallot, agave, salt, and pepper.
- Pour the vinaigrette over the bean mixture and toss to coat.
- Serve immediately, or place in the fridge in a covered container for up to one week.
This salad is great spooned directly onto a plate, on top of a pile of salad greens, or in a lettuce leaf bowl!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/05/21/three-bean-salad/
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