Marinated Green Bean and Red Onion Salad

In my humble opinion, I think this healthy recipe would rock as a cook-out dish this summer.

Why?

First, it tastes good, real good.

Second, there's no mayo or anything that can quickly turn bad in the heat.

Third, you can alter the beans in this recipe to your heart's content.

Fourth, it is wheat-free, nut-free, dairy-free, egg-free, vegan and vegetarian.  I can't think of a single allergy that would prohibit anyone from eating it.  (But I am not a dietician, please tell me if I am wrong!)

Fifth, if you use canned beans, you don't have to cook a thing.

Sixth, did I mention it is tasty?

Have I convinced you to try this awesome picnic recipe?

Marinated Green Bean and Red Onion Salad

3 cups green beans (either 2 -15 oz cans, drained or frozen or fresh green beans that have been steamed)
1 - 15oz can chickpeas, drained (or approximately 1 3/4 cups cooked chickpeas)
1 - 15oz can black beans, drained (or approximately 1 3/4 cups cooked black beans)
1 small red onion, sliced thin
1/2 cup red, orange or yellow bell pepper, diced
1/3 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup water
1 teaspoon brown or Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup sugar (or 1/4 cup agave nectar)

In a large bowl, combine the beans, chickpeas, black beans, red onion and bell pepper.

In a jar with a tight lid, combine the remaining ingredients:  vinegar, olive oil, water, mustard, salt, pepper and sugar.  Close tightly and shake well.  Pour over the beans and stir well to combine.

Let marinate at least 1 hour before serving, or up to 2 days in advance.  If you marinate for more than a few hours, stir the mixture once or twice before serving to evenly distribute the yummy marinade.

Serves 8.

Life is sweet,
SPC