Adapted by Marty Meitus from “Eat, Shrink & Be Merry,” serves 8.
Ingredients
1/2 pound green beans
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) red kidney beans, rinsed and drained
1 cup minced red onion
1 cup diced red pepper
Dressing:
1/4 cup olive oil
1/4 cup white vinegar
2 tablespoons sugar
1 teaspoon yellow mustard
Directions
Cook green beans in boiling water until just crisp, about 5 minutes. Pour beans into a colander and run cold water over them to stop the cooking and preserve the color. Combine the green beans and all the remaining ingredients, except the dressing, in a bowl.
In a saucepan, whisk together all the dressing ingredients. Bring to a boil. Remove from heat and pour over bean mixture. Stir gently. Cover and refrigerate overnight, if possible.
