Ingredients

  • 250 g green beans, trimmed
  • 1 cup cooked chickpeas, drained
  • 1 cup cooked kidney beans, drained
  • ¼ cup chopped fresh parsley
  • ¼ small red onion, finely sliced

Dressing

  • 3 tbsp olive oil
  • 1½ tbsp lemon juice
  • 1 tbsp vinegar
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic, minced

Method

  1. Blanch beans: Boil green beans for 3–4 minutes until bright green and slightly tender. Drain and rinse under cold water.
  2. Combine: Add green beans, chickpeas, kidney beans, onion, and parsley to a bowl.
  3. Dress: Whisk all dressing ingredients together.
  4. Toss: Pour dressing over the salad and mix gently.
  5. Chill: Refrigerate for 20–30 minutes before serving.

Tip: Add a little extra lemon juice before serving for a fresher taste.