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

Name: Three-Bean Salad with Arugula | America's Test Kitchen
Total time: 40 min
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

www.americastestkitchen.com

For a fresher take on three-bean salad that would feel at home on any picnic spread, we ditched the mushy canned string beans and sugary vinaigrette.

Keywords

Vegetables
Salads
Beans
Main Courses

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