Nutritional Wisdom with Carly Pollack

Three Bean Salad

Three Bean Salad

Ingredients
1/2 cup chopped green beans, stems removed
1/2 15oz can chickpeas, drained and rinsed
1/2 15oz can red kidney beans, drained and rinsed
1/2 medium orange bell pepper, finely chopped
1/2 jalapeno, seeded and chopped
1/4 cup fresh parsley, chopped
2 green onions, finely chopped
sea salt, to taste
black pepper, to taste
FOR THE DRESSING:
1 lemon, juiced
1/2 tbsp extra virgin olive oil
1/2 tbsp apple cider vinegar
1/2 tbsp grade B maple syrup
1/2 tbsp Dijon mustard
1/8 tsp sea salt
fresh salad greens

Directions
Add several cups of water into a medium-sized pot and bring to a boil. Add chopped green beans and blanch for 2-3 minutes in boiling water. Drain and rinse with cold water. Place into a large bowl. Drain and rinse chickpeas and kidney beans and place into a large bowl along with the green beans, bell pepper, optional jalapeno, parsley, and green onion. Mix. In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed. Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavours to develop. Season with salt and pepper and adjust dressing to taste. Serve over fresh salad greens.

Serving
2-3 Servings