This is another dish I made for the luncheon, and I ended up liking this much more than I anticipated! While I don't think the dressing was flavorful enough (which could easily be remedied by adding more red wine vinegar), the salad itself was very tasty. It was also incredibly filling, thanks to the chickpeas and kidney beans! However, it wasn't one of those heavy, sit in your stomach all day salads...it was just filling enough to keep your tummy satisfied for several hours (and your hand out of the cookies ;))
The salad was a breeze to throw together. I made it a day ahead of time and doubled the recipe (original recipe below), which made a TON...not that I'm complaining! I enjoyed the leftovers for days. The recipe is from my sister's cookbook get cooking by mollie katzen, which has tons of other amazing sounding recipes that I'm eager to try!
from get cooking (buy here)
-one 15 oz. can chickpeas
-one 15 oz. can red kidney beans
-one 15 oz. can green beans
-1/4 cup olive oil
-1/4 cup red wine vinegar (may want to increase!)
-1 tsp sugar
-1 tsp yellow mustard
-3/4 tsp salt
-1/8 tsp freshly ground black pepper
-1 stalk celery, diced
-half a small red bell pepper, minced (I used orange)
-3/4 cup minced red onion
1. Pour the beans into a colander in the sink. Rinse and allow to drain.
2. Whisk together the olive oil, vinegar, sugar, mustard, salt, and pepper in a large bowl.
3. Add the drained beans, celery, bell pepper, and onion to the dressing. Toss well to mix. Cover the bowl tightly and allow to marinate for at least 1 hour at room temperature or overnight in the refrigerator. Stir (or shake) occasionally to marinate evenly. Serve cold.