Apple Three Bean Salad
This salad is so quick and easy to prepare and it's bursting with colour and flavour. It's prefect for a backyard barbeque or for taking on a picnic.
2 apples peeled, seeded, and sliced into small pieces
1 pound green beans
1 540 mL can chick peas (garbanzo beans) rinsed well under cold water
1 540 mL can red kidney beans rinsed well under cold water
2 celery stalks cut in half lengthwise and diced
1 red pepper, seeded, cut into strips and diced
Dressing:
3/4 cup vegetable oil
1/2 cup apple cider vinegar
4 tbsp. white sugar
1 tsp. salt
1/4 tsp. black pepper
2 tsp. Dijon mustard
1 shallot finely diced
2 tbsp. chopped fresh tarragon
Dash of Tobasco sauce
Prepare green beans by washing and cutting the stem end off. Cook beans until tender. Once cooked, immediately immerse in cold water. Cut beans into bite sized pieces. Rinse canned beans well. Prepare apples, red pepper and celery. Place green beans, chick peas, kidney beans, apples, celery and pepper in large mixing bowl. Toss well to combine.
Prepare dressing by combining all ingredients in a plastic container with a lid. Shake well until fully combined. Pour all of the dressing over the salad. Toss well. Serve immediately or refrigerate until ready to use. Keep in fridge for three to five days.
Per Serving: 400 Calories, 50 g (46%) Carbohydrate, 13.8 g (14%) Protein, 17.7 g (40%) Fat, 9.5 g Fiber, 1-2 servings of fruits and vegetables per person, suitable for diabetic, heart healthy and low fat diets.