Summer Green Bean Salad

Summer Green Bean Salad

This easy to make salad really highlights some of Summer best offerings. It’s perfect for when green beans, tomatoes and fresh herbs like basil and dill are at their peak. The chickpeas add a bit of plant protein and fiber and the vegan feta gives the salad a nice creamy element. It’s all tossed in a light and tangy dijon vinaigrette. All together, it’s vibrant, crunchy and can be enjoyed chilled or at room temperature.

Serves 4

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Ingredients

16oz (454g) fresh Green Beans
15.5 oz (439g) Chickpeas, drained and rinsed
6 oz (175g) Cherry Tomatoes, halved
1/3 cup (35g) sliced Red Onion, roughly chopped
1/3 cup (50g) or more Vegan Feta, crumbled
2 tsp (3g) chopped Dill
1 tsp (2g) chopped Basil

Vinaigrette
2 tsp (10g) Dijon Mustard
1 Tbsp (15ml) Red Wine Vinegar
1 Tbsp (15ml) Lemon Juice
1 Tbsp (15ml) Maple Syrup or other sweetener
1/4 cup (60ml) or more Good Olive Oil
Salt & Pepper to taste

Directions

1.Trim the ends of the green beans and then cut them in half. Bring a large pot of salted water to boil. Add in the green beans and cook for 3-4 minutes. The green beans should be vibrant green in color and tender to the bite with a bit of crunch.

2.Plunge the cooked beans into a bowl of ice water to stop the cooking process. Drain and place on a clean kitchen towel to dry.

3.Mix up the vinaigrette by adding the mustard, red wine vinegar, lemon juice, maple syrup, salt and pepper to a bowl or jar. Give it a mix or shake and then add in the oil. Whisk to emulsify and combine or shake the covered jar really well. Set aside.

4.To a large bowl, add the dried green beans, chickpeas, red onion, tomatoes and fresh herbs. Season with salt and pepper and pour over the vinaigrette. Toss thoroughly then add in the crumbled feta before serving.

Enjoy the salad chilled or at room temperature. The salad will keep in an airtight container refrigerated for 3 days.