A vibrant salad loaded with fiber, protein and crunch. This vegetarian friendly side is ideal to make ahead for meal prep and potlucks, because the beans marinate in the dressing to soak up all the tangy flavor.
1 can (14.5oz) Del Monte Fresh Cut green beans
1 can white beans (cannellini or navy), drained and rinsed
1 can kidney beans, drained and rinsed
1 can chickpeas (garbanzo beans), drained and rinsed
1 cup cucumber diced
1/2 cup gherkin pickles, chopped
¼ cup capers
1/2 small red onion, finely diced
Dressing:
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and black pepper to taste
In a large bowl, add all ingredients including the drained green beans, white beans, kidney beans, chickpeas, capers, cucumber, gherkins, and red onion
For the dressing, Whisk together dressing ingredients in a small bowl or jar.
Pour the dressing over the bean mixture and toss well. Let it sit for 15 minutes before serving so the flavors soak into the beans.
TIPS: