By Irene Hayton
This recipe is from Eating Alive II.
- 1½ cups (375 ml) fresh green beans, cut into 1 inch (2.5 cm) pieces
- 1½ cups (375 ml) fresh wax beans, cut into 1 inch (2.5 cm) pieces
- 2 cups (500 ml) cooked red kidney beans, or a 19 ounce (540 ml) can, rinsed and drained
- 2 cups (500 ml) cooked chickpeas, or 19 ounce (540 ml) can, rinsed and drained
- ¾ cup (175 ml) diced red onion
- 1 small sweet green pepper, diced
- 1 celery stalk, diced
Dressing
- ¼ cup (50 ml) apple cider vinegar
- ¼ cup (50 ml) fresh lemon juice
- ⅓ cup (75 ml) Udo’s Choice Ultimate Oil Blend®, sunflower, or safflower oil
- 1 teaspoon (5 ml) Dijon mustard
- 1 tablespoon (15 ml) chopped fresh parsley
- 1 garlic clove, minced
- ½ teaspoon (2 ml) oregano
- ½ teaspoon (2 ml) basil
- ½ teaspoon (2 ml) celery seed
- ½ teaspoon (2 ml) sea salt
Blanch the green beans and the wax beans in boiling water for 4 minutes. Rinse thoroughly in cold water to stop the cooking process. Drain well and place in a large bowl; add the kidney beans, chickpeas, red onion, green pepper, and celery.
For the dressing, combine all the dressing ingredients and pour over the bean mixture; mix well. Cover and refrigerate for several hours or overnight, stirring occasionally. Makes about 10 servings.