Eosinophilic Esophagitis Friendly Vegan Fresh Three-Bean Salad
Total time1 hr 20 min
Prep time15 min
Cook time5 min
4.6(23)
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Learn more →Ingredients
6 servings
- 8 oz fresh green beans, trimmed and cut into 1-inch pieces
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ small red onion, very thinly sliced
- ½ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- ⅓ cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and just tender with a slight snap. Drain through a colander and immediately rinse under cold running water until the beans are cool to the touch.
- 2
In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
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