-
Prep time
15 minutes
-
Cook time
10 minutes
-
Serves
4-6
Author Notes
I love putting my spin on a classic! This salad is simple, easy, fresh and delicious-- plus, it holds well and tastes even better the next day. Perfect for potlucks, picnics, bbqs, leftovers, bagged lunch, and more! Great for all your late summer or back to school easy weeknight needs. —Zoe Rose Friesen
Ingredients
-
14 ounces
green beans
-
1 tablespoon
olive oil
-
1
can kidney beans
-
1
can chickpeas
-
2
celery stalks
-
2
green onions/scallions
-
1 teaspoon
garlic powder
-
1/2 teaspoon
smoked paprika
-
1 teaspoon
kosher salt
-
freshly ground black pepper
-
1/4 cup
extra virgin olive oil
-
2 tablespoons
lemon juice
-
1 teaspoon
red wine vinegar
-
1/2 cup
chopped fresh herbs, (any combination of basil, cilantro, or parsley)
Directions
-
Snap stem end off green beans and discard. Rinse beans in a colander and drain well. Chop green beans into one inch pieces. Heat one tablespoon olive oil in a skillet over medium heat. When oil is hot, add green beans. Cook, shaking pan occasionally, until beans are just crisp-tender, about five to six minutes. Beans will be lightly blistered. Remove green beans from heat and place in a large bowl.
-
Rinse kidney beans and drain thoroughly, then add to large bowl with green beans. Repeat with chickpeas. Finely dice celery stalks and add to bowl. Thinly slice scallions and add to bowl. Add garlic powder, smoked paprika, salt, extra virgin olive oil, lemon juice, red wine vinegar, fresh herbs, and plenty of black pepper. Mix well. Taste, adding more lemon juice, salt, or pepper as needed. Serve at room temperature. Even better the second day!
See what other Food52ers are saying.