A Meaningful Beaning-Ful Bean Salad

Total Time:
2 hr
30 min
1 hr 30 min

10 servings

  • 1/2 pound string beans, cut in half
  • 1 large can chick peas, rinsed and drained
  • 1 large can kidney beans, rinsed and drained
  • 6 cloves of garlic, minced
  • 1 1/2 tablespoons dry oregano
  • 1/2 large red onion, sliced
  • 1/2 pound oil cured Greek olives
  • 1 celery stalk, diced
  • 8 to 10 fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper
  • Crushed red pepper flakes
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1/4 cup red wine vinegar
  • Cook string beans in boiling salted water until fork tender (then put in ice bath), drain until dry.

  • In a large pasta bowl add string beans, chickpeas, kidney beans, garlic, oregano, onion, olives, celery, basil, parsley. Add salt, red and black pepper to taste. Mix well.

  • Whisk together olive oil, lemon juice, vinegar, toss with salad until combined. Let sit for 1/2 an hour, mixing every 10 minutes to get all ingredients coated with mixture.

  • Chill for at least 1 hour and serve, salad can be made 1 day ahead of time.

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