Mixed Bean Salad



An easy side dish to go with many types of meals.
½ lb green beans, trimmed and halved crosswise
2 T cider vinegar
3 T olive oil
1 T fresh oregano leaves
1 shallot, finely sliced or chopped
2 t grainy mustard
1 -15.5 oz can red kidney beans, rinsed and drained
1 -15.5 oz can chickpeas, rinsed and drained
Salt and ground pepper to taste

In a large pot of boiling water, cook green beans until bright green and crisp-tender, about 2-3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot and mustard. Add green beans, kidney beans, and chickpeas. Toss well to combine. Season with salt and pepper. You may add feta cheese, halved cherry tomatoes, black olives or other ingredients to your taste. Serves 6.

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