Three-Bean Salad with Arugula | America's Test Kitchen

Ingredients

• 3 tablespoons cider vinegar
• 2 teaspoons honey
• 1 garlic clove, minced
• Salt and pepper
• 2 tablespoons cold-pressed extra-virgin olive oil
• ½ small red onion, sliced thin
• 8 ounces green beans, trimmed and cut into 1-inch lengths
• 1 (15 ounce) can chickpeas, rinsed
• 1 (15-ounce) can red kidney beans, rinsed
• ¼ cup minced fresh parsley
• 3 ounces (3 cups) baby arugula