To keep the preparation fast, start with canned chickpeas and kidney beans, and frozen cut green beans. Lightly cook the frozen green beans as per the instructions on the package while you assemble the rest of the ingredients. Be careful not to overcook. Rinse in cool water to stop the cooking process before adding to the salad.
The dressing I used here is a simple and light variation on my recipe for Sweet Mustard Dressing which allows the flavour of the fresh dill to shine through. Starting with Dijon mustard (my favourite oil-free salad dressing base) I add apple juice or apple juice concentrate, for sweetness, and just a touch of rice vinegar, for tartness. Feel free to add more vinegar if you prefer. A pinch of dried dill is added to enhance the flavour of the fresh dill.
Place all the salad ingredients in a large bowl, add the dressing, and mix thoroughly. You can serve it right away or let it marinate for an hour. This salad tastes even better the next day.
2 cups cooked or 1 can chickpeas, drained and rinsed
2 cups cooked or 1 can kidney beans, drained and rinsed
2 cups fresh or frozen green beans, lightly cooked and cut into 2" pieces
3 green onions, trimmed and sliced
1/2 cup parsley, minced
1/4 cup fresh dill, tender stems only, coarsely chopped
1 teaspoon dried dill weed (optional)
1/4 cup Dijon mustard
1/4 cup apple juice or apple juice concentrate
1 teaspoon rice vinegar
To your health and happiness,
Beans and Rice