Red Meat Allergy Friendly Three Bean Salad with Herb Vinaigrette
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Learn more →Ingredients
6 servings
For the salad
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) lentils, drained and rinsed
- 8 oz fresh green beans, trimmed and cut into 1-inch pieces
- 4 scallions, green tops only, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the vinaigrette
- 3 tbsp red wine vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- ¼ cup olive oil
- ½ tsp dried oregano
- salt and pepper, to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the green beans and cook until just tender-crisp, about 3–4 minutes. Drain in a colander and rinse under cold running water until completely cool, then shake off excess water.
- 2
In a small bowl, whisk together the red wine vinegar, maple syrup, and Dijon mustard until smooth. Drizzle in the olive oil in a steady stream, whisking constantly, until the dressing is emulsified. Stir in the dried oregano and season with salt and pepper.
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