This vegan and gluten-free salad is the perfect dish to take to your next BBQ! Kidney beans, chickpeas, and green beans are tossed in a sweet and tart dressing that will become your new favorite side dish!
2cupsfresh green beans,trimmed and cut into 1-inch pieces
2stalksfresh celery,sliced
1/4cupgreen olives wth pimentos
For the Dressing:
1/3cupapple cider vinegar
3tablespoonsgranulated sugar
1tablespoon freshly chopped basil leaves
1teaspoononion powder
1 teaspoongarlic powder
Pinchcayenne pepper
1/4cupolive oil
1/2teaspoonsalt
1/4teaspoonpepper
Instructions
Drain the kidney beans and chickpeas and rinse. Set aside.
Bring a large pot of water to a boil and salt liberally. Add the trimmed green beans to the boiling water and cook 1-2 minutes until very bright green.
Using a spider or slotted spoon, drain the green beans and shock them in ice water to retain the green color. Drain and set aside.
Add the green beans to a bowl with the kidney beans and chickpeas. Also, add the celery and olives.
Next, make the dressing. Combine all ingredients and whisk.
Pour the dressing over the beans and stir. Place in the fridge and allow to sit for 2-4 hours before serving so that the flavors blend.
Serve chilled.
Notes
We love this serving dish. (And so will your guests)