By the end of the week I”m usually more drawn to recipes that require little effort but that are still healthy and filling- this salad satisfies both these needs! This salad can be eaten on its own as the beans contain a good portion of protein! We recommend eating protein at every meal, therefore when in doubt just add seeds, nuts, beans, eggs or cheese!
Ingredients:
- 1/3 cup Apple Cider Vinegar
- 2 Tbsp Vegetable Oil
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 cups Green Beans, freshly blanched if possible or 1 can cut green beans
- 1 can, 15.5 can Garbonzo Beans, rinsed
- 1 can, 15.5 can Kidney Beans, rinsed
- 1 large Shallot, minced
- 1 clove garlic, minced
Directions:
Whisk together oil, salt, pepper, garlic and shallots. Set aside.
In a large bowl stir together green beans, Garbonzo beans, and kidney beans. Pour the sauce over the top and fold together to combine until all vegetables are coated in sauce. Cover and place in the fridge to chill and allow the flavors to meld. Serve cold and stir before serving.
By the end of the week I”m usually more drawn to recipes that require little effort but that are still healthy and filling- this salad satisfies both these needs! This salad can be eaten on its own as the beans contain a good portion of protein! We recommend eating protein at every meal, therefore when in doubt just add seeds, nuts, beans, eggs or cheese!
