Three Bean Salad

• 1/2 lb (227 g) green beans, chopped into 1-inch (2.5 cm) pieces
• 1/4 cup (60 ml) lemon juice
• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) Dijon mustard
• 1 tsp (5 g) kosher salt, plus more to taste
• 1/2 tsp (1 g) freshly ground black pepper
• 1 tsp (5 ml) honey
• 2 celery stalks, chopped
• 1 shallot, diced
• 1/2 cup (15 g) fresh herbs, such as parsley
• 1 (15 oz / 425 g) jar chickpeas, drained and rinsed
• 1 (15 oz / 425 g) jar kidney beans, drained and rinsed

Instructions

1. 1

   Bring a large pot of salted water to a boil. Prepare an ice bath for your beans (ice and cold water in a bowl). Add the green beans to the boiling water and boil for about 2 to 2.5 minutes until bright green and crispy tender. Drain and place them in the ice bath to cool. Allow them to sit there for about 2 minutes, then drain again.

2. 2

   Whisk the oil, lemon juice, Dijon mustard, honey, shallot, 1 tsp (5ml) kosher salt, and 1/2 tsp (2.5ml) pepper in a large bowl. Add the drained beans and toss. Add the remainder of the ingredients and toss well to combine. Refrigerate for at least an hour for the flavours to meld.