Three Bean and Tomato Salad



4 cups green beans, cut into 1-inch pieces

1 can (15 oz) chickpeas (in like way called garbanzo beans)

1 can (15 oz) white sea power beans (or northern beans)

3 tomatoes, seeded and hacked

1 shallot, cut

1 garlic clove, minced

1 celery stalk, minced

¼ cup cooked red pepper, julienned

¼ cup olive oil or sunflower oil

1 Tablespoon sherry vinegar (red wine vinegar)

2 teaspoons sugar or nectar

1 teaspoon dry mustard

salt, pepper

1 Tablespoon new parsley, minced

1 Tablespoon green onions, cut


Cook the green beans in a pot of salted permeating water for around 5 minutes, until the beans are touchy yet at the same time excitedly green. Channel the beans and spot them in a bowl flooding with ice water to chill right away.

By then, flush the canned beans until the water runs clear.

Join the beans, tomatoes, shallot, garlic, celery and stewed red pepper in an enormous bowl.

Whisk the olive oil, vinegar, sugar mustard until smooth. Add the dressing to the serving of mixed greens near to the crisp herbs. Season with salt and pepper. Blend cautiously to join.

Store the serving of mixed greens in the fridge. The plate of mixed greens can be served cold or at room temperature. You can make the serving of mixed greens early and flavors will just give signs of progress as the plate of mixed greens has a more noteworthy opportunity to marinate and the flavors all join.

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