Ingredients:

  • 1 can (15 oz, 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz, 425 g) chickpeas, drained and rinsed
  • 1 cup (150 g) fresh green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup (75 g) diced red bell pepper
  • 1/4 cup (40 g) finely chopped red onion
  • 1/2 cup (75 g) corn (fresh or frozen)
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 ml) red wine vinegar
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) honey or maple syrup
  • Salt and pepper to taste
  • 1 clove garlic, minced

Instructions:

  1. Bring a medium saucepan of salted water to a boil. Add green beans and blanch for 3-5 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking.
  2. In a mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until combined.
  3. In a large mixing bowl, add kidney beans, chickpeas, blanched green beans, red bell pepper, red onion, and corn.
  4. Pour the vinaigrette over the bean mixture and toss gently to coat evenly.
  5. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.