Three-Bean Salad with Arugula

Name: Three-Bean Salad with Arugula
Yield: Serves 6
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

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A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVES6

TIME40 minutes

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

Instead of the mushy canned stuff, we steamed fresh green beans to crisp-tender perfection. We tested various combinations of beans and settled on chickpeas and kidney beans to round out the trio for an appealing mix of color, texture, and ...

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