· 2 1/2 tablespoons red wine vinegar (white wine vinegar works also)· 1 1/2 tablespoons olive oil· 1 1/2 tablespoons lemon juice· 3/4 teaspoon kosher salt· 1/2 teaspoon honey (optional)· 1/4 teaspoon paprika· 1/4 cup (40g) finely diced red onions· 1 clove garlic, minced· ½ pound (225g) green beans, trimmed and snapped into 2-inch pieces· 15-ounce (425g) can of chickpeas (or garbanzo beans), drained and rinsed· 15-ounce (425g) can of red kidney beans, drained and rinsed· 1 Persian cucumber, sliced (about 3/4 cup chopped, 110g)· 1 cup (about 12g to 15g) loosely packed parsley leaves, chopped· 1/4 cup (35g) feta cheese· 1/3 cup (55g) kalamata olives, sliced in half· 3/4 cup (100g) diced tomatoes
Step 1Rinse green beans and steam for 2 to 3 minutes. While beans are cooking, add 1 1/2 cups of ice into a bowl and add water. Once green beans are cooked, submerge beans in the water to stop the cooking process. Let it sit for 5 minutes.Step 2Mix all the dressing ingredients in a small bowl and set aside while you prep the rest of the salad. Soaking the onions and garlic in a vinegary solution helps take some of the raw bite away.Step 3In a large bowl, add the green beans, chickpeas, red kidney beans, cucumber, parsley, feta and olives. Pour vinaigrette and toss to coat the vegetables. Add diced tomatoes and toss again. Season with salt and pepper, if you like.Step 4Serve on its own, with a bowl of grains or on top of toast!Step 5Refrigerate leftovers for up to 2 days. If you leave the salad in the fridge for any longer, the green beans will start turn brown.