I stumbled upon this salad in a natural food store's deli one day and it was seriously love at first bite. I love me some beans! So I had to recreate this for myself! The softness of the kidney beans and the bite of the garbanzo beans go so well with the sweetness of the green beans. And the onion adds just the right amount of kick to this salad. So here's another salad to add to your "vegan salad" repertoire!
- 1 pound green beans, trimmed
- 1 cup of garbanzo beans (also known as chickpeas)
- 1 cup of kidney beans
- 1/2 of a small red onion
- 1/4 cup rice wine vinegar (if you can't find this, I'm sure any light vinegar would work well in this salad)
- 1/2 cup Olive Oil
- 1/3 cup agave nectar
- 1 tbsp garlic
- salt and pepper to taste
De-stem your green beans. I tend to leave the bottom ends of them on because I think they look pretty, but you can trim those off too if you want. I steam my vegetables but you could also blanch them in some boiling water for 3-5 minutes. Just enough so they still have a little bit of a crunchy bite. As you can see though, I used my vegetable steamer to steam mine.
While your green beans are steaming, in a large bowl, mix together the olive oil, vinegar, and agave nectar. Whisk in the garlic, salt, and pepper. Chop your onion. I usually just cut the onion in half and then cut the half of onion into long strips, so they're sort of the same length as the green beans.
Once your green beans are done cooking, if you've blanched them, drop them in a bowl of ice water for about 10 seconds so they retain their color. If you've steamed them, just let them cool for a while before adding them to the salad. Toss the kidney beans, garbanzo beans, and onion in the large bowl of dressing. Add the green beans and toss together.
Seriously guys, if you like beans you have to try this! It's so delicious! And it only get's better after it's sat in the refrigerator for a couple of days!