Three Bean Salad with Basil Vinaigrette

Step 1

Prepare a medium sized bowl full of salted ice water.  Bring a large pot of salted water to a boil.  Remove the top stem of each green bean (if needed) and wash them well.  Cut green beans into about 1 inch pieces and add them to the boiling water.  Stir green beans around and let cook for just 3-4 minutes, until slightly cooked through but still bright green in color.

Step 2

Drain green beans and immediately add them into the bowl of ice water.  Make sure all green beans are completely submerged and let cool completely, to stop the cooking.  This process is called blanching and will allow the green beans to have a softer texture, while still keeping their bright green color.  Once green beans are thoroughly cooled down, drain and pat dry, it should only take about 5 minutes.

Step 3

Add the blanched green beans to a large bowl.  Next, add in the kidney beans, chickpeas and red onion.

Step 4

Make the dressing.  Add all of the vinaigrette ingredients to a blender and blend until creamy, 30 seconds – 1 minute.  Pour dressing over the ingredients and mix until combined.  You can season with extra salt or pepper, if desired.  Salad can be eaten immediately or you can allow it to marinate a little in the refrigerator for a few hours, or overnight, before serving.