Four Bean Salad

🧂 Ingredients

• 3/4 lb fresh green beans

  trimmed and cut into inch pieces
• 2 bell peppers

  chopped up (I used one red and one orange for color)
• 1 small red onion

  diced
• 1 clove of crushed garlic
• 1 tbsp of honey
• 1/2 cup of balsamic vinegar
• 1/4 cup of extra virgin olive oil
• 3 15 oz cans of beans

  I chose garbanzo, kidney, and black beans
• Salt and pepper to taste

Instructions

• 1 Blanch green beans for 2 minutes and thenimmediately place into a big bowl of
  ice water to stop the cooking and ensure they maintain their beautiful, bright
  green color.
• 2 In a large bowl combine peppers, onion, garlic, honey, vinegar and oil. Using a
  whisk or large fork, whisk everything together until it has emulsified.
• 3 Rinse and drain your beans and then toss them into the bowl with the veggies and
  dressing. Toss everything together and season with salt and pepper.
• 4 You can enjoy this salad right away but it is even better after it sits in the
  fridge for a couple of hours.
• 5 Makes about 6 cups.

Nutrition Info