Three bean salad
Crisp green beans, kidney beans and chickpeas marinated in a sweet and sharp cider vinegar dressing with red onion and parsley.
Method
- 1
Bring a saucepan of salted water to the boil.
- 2
Add the green beans and cook until tender but still with a little bite.
- 3
Drain and plunge them into iced water so they stop cooking and stay bright green.
- 4
Drain again and pat dry with a clean tea towel.
- 5
Shake the vinegar, sugar, oil, salt and pepper together in a jar until the sugar dissolves.
- 6
Put the green beans, kidney beans, chickpeas and red onion in a large bowl.
- 7
Pour over the dressing and toss well to coat.
- 8
Cover and chill, stirring once or twice, so the beans soak up the dressing.
- 9
Stir through the parsley, taste for salt and vinegar, and serve cold or at room temperature.
Notes
- The salad improves with time and keeps for up to 4 days in the fridge. Add the parsley just before serving.
- Yellow wax beans are the traditional third bean in the United States. Cannellini or butter beans also work in place of the chickpeas.
- Adjust the sugar to taste. The dressing should be noticeably tangy with a gentle sweetness behind it.
Equipment
Saucepan, Colander, Large bowl of iced water, Large mixing bowl, Jar with a lid or small bowl