3 Bean Salad
In a small bowl combine the apple cider vinegar, balsamic vinegar, avocado oil, dijon mustard, agave and sea salt.
Whisk to combine.
Blanch the green beans by boiling for
3 minutes. Then submerging into ice water.
Strain and rinse the green beans, then chop into bite-sized pieces.
Slice the red onion and chop the parsley.
Strain and rinse chickpeas and kidney beans
Add the green beans, kidney beans, chickpeas, red onion, and parsley to a large bowl. Pour in the balsamic dressing.
Toss everything to combine.
Cook this recipe with me on my YouTube Cooking Show!
Vegan Afternoon with Two Spoons