Italian Bean Salad
The combination of green beans, chickpeas, red onion and a zesty marinade make this chilled veggie dish ideal for summer gatherings.
Servings 8
Calories 191kcal
Ingredients
- 4 cups green beans cut into 1-inch pieces
- ¼ cup olive oil
- ¼ cup white-wine vinegar
- 2 tsp Dijon mustard
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp pepper
- 1 can chickpeas (garbanzo beans), 14 oz, 398 mL
- 1 marinated pickled sweet roasted red pepper chopped (about ½ cup)
- ½ cup finely chopped red onion
- ½ cup parsley chopped
Instructions
- Add about an inch of water to a pot and bring to a boil.
- Add the green beans to the pot and cook covered for about 5 minutes or until desired doneness (but don’t overcook).
- Drain the beans and immerse them in cold water.
- Drain again and pat the beans dry.
- In a large mixing bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper.
- Add the remaining ingredients, stir and refrigerate. Serve cold.
Notes
You may prefer to use half yellow and half green beans for some added colour. You can substitute one minced garlic clove for the garlic powder.