Ingredients
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1 (12 oz) bag steam-in-bag trimmed fresh green beans
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1/3 cup olive oil
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3 tbsp red wine vinegar
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1 tbsp Dijon mustard
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4 medium radishes
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1 red bell pepper
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1 orange bell pepper
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3 tbsp chopped red onion
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1 (15.5 oz) can kidney beans, drained and rinsed
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1 (15.5 oz) can chickpeas, drained and rinsed
Steps
1
Cook the green beans in the microwave according to package directions. Drain in colander and rinse with water to cool. Drain well. Cut into 1-inch lengths.
2
Meanwhile, in a large bowl, whisk together the oil, vinegar, and mustard. Season with salt. Chop the radishes. Remove seeds from the bell peppers and chop.
3
To bowl with vinaigrette, add green beans, radishes, bell peppers, onion, kidney beans, and chickpeas. Toss to combine. Season with salt and pepper to taste. Refrigerate at least 2 hours before serving.
