Five Bean Salad

Ingredients

• Kidney beans

  All types, mature seeds, canned

  1 cup or 256g

• White beans

  Mature seeds, canned

  1 cup or 262g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Green beans

  Frozen, all styles, unprepared snap beans

  340g

• Snap beans

  Yellow, raw

  12 oz or 340g

• Parsley

  Raw

  ⅓ cup or 20g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Capers

  Canned

  3 tbsp, drained or 27g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  3 clove or 9g

• Vinegar

  Cider

  3 tbsp or 45g

• Honey

  1 tbsp or 21g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Salt

  Table

  ⅓ tsp or 2g

Directions

1. Rinse the green and golden wax beans and trim off the ends, then cut them into about 1-1/2-inch pieces.
2. In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
3. Place your trimmed beans into basket, cover and cook until just tender crisp about 3-4 minutes. Allow to cool completely, or cool quickly in an ice bath immediately after steaming.
4. While the beans are steaming, gather all your dressing ingredients into a small glass bowl, then whisk briskly until all dressing ingredients are well combined.
5. Place all the prepared beans, onions, capers, into a large salad or serving bowl.
6. Drizzle your dressing on top and gently toss to coat well. Garnish with fresh chopped Italian parsley.
7. Cover your bowl with a lid or plastic wrap, then refrigerate to enhance the flavors for at least 4 hours or overnight. If possible, toss your salad several times during the chilling process to keep everything coated with the dressing.
8. Prior to serving, taste test, then adjust your seasonings if desired.
9. Serve this salad cold. Stays good in the fridge for up to four days.
10. (source: https://cleanfoodcrush.com/healthy-homemade-five-bean-salad/)