Cold Bean Salad
|Apple juice||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Chopped fresh basil||2 Tablespoon|
|Dijon mustard||1 1⁄2 Teaspoon|
|Olive oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Ground black pepper||To Taste|
|Green beans||2 Cup (32 tbs), cut into 2 inch pieces|
|Yellow wax beans||2 Cup (32 tbs), cut into 2 inch pieces|
|Water||1⁄4 Cup (4 tbs)|
|Canned chickpeas||1 Cup (16 tbs), drained, rinsed|
|Canned kidney beans||1 Cup (16 tbs), rinsed and drained|
|Finely chopped onions||1⁄3 Cup (5.33 tbs)|
|Chopped italian parsley||1⁄4 Cup (4 tbs) (Fresh)|
To make the dressing: In a medium bowl, whisk together the apple juice, vinegar, lemon juice, basil, mustard, oil, and garlic.
Season with the salt and pepper.
To make the salad: Place the green beans, wax beans, and water in a large microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for a total of 7 minutes, or until crisp-tender; stop and stir after 4 minutes.
Plunge the beans into a bowl of cold water, drain, and lightly pat dry.
Return the beans to the bowl.
Add the chickpeas, kidney beans, onions, and parsley.
Toss to combine.
Add the dressing and toss to combine.
Cover and refrigerate for at least 1 hour before serving.