1 1/2 c. canned chick peas, rinsed and drained
1 c. canned red kidney beans, rinsed and drained
1 c. snapped green beans, cooked
1 Tbsp. chopped chives
1 Tbsp. chopped parsley
Toss chick peas and kidney beans in a large bowl with the green beans. Sprinkle with the fresh herbs. In a small bowl, whisk together the olive oil and balsamic. Drizzle the dressing over the salad and toss. Let it sit covered in a fridge for at least 1 hour before serving so the flavors develop.
Tested in Salads and Desserts Cooking Class