With this three bean salad, green beans, chickpeas and kidney beans are marinated in a naturally sweetened vinaigrette that almost pickles the beans and makes them taste so good!
Drain and rinse your chickpeas and kidney beans if you haven't already. Simply place your beans in a colander and rinse them under cold running water for best results.
Blanch the green beans by bringing a large pot of water to a boil. Once boiling, add the green beans and cook for 2-3 minutes, until they're tender, but still have a slight crunch. Drain and add to an ice bath to stop the cooking process. Once cool, chop into 1-inch pieces.
Place the kidney beans, chickpeas, blanched green beans, onion and parsley in a large bowl.
In a small bowl, whisk together the apple cider vinegar, garlic, olive oil, maple syrup, salt and pepper.
Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to 2 days, then serve.
Store in an airtight container in your refrigerator for up to 5 days.
Notes
Green beans: I prefer fresh green beans, but feel free to use canned if you're short on time.
Parsley: I love adding fresh parsley to this salad, but you can definitely swap it with another fresh herb of choice. Dill or basil would be good options!