Try using flat-leaf parsley for the dressing. It’s more distinctly flavoured than curly parsley.
Dressing the beans well in advance allows them to absorb all the flavours, but if you dress the salad greens too far in advance they become soft and lose their crunch. If you need to display the food in advance, such as for a buffet, you can serve the bean salad in a small dish set among the green leaves.
- 5 oz green beans, trimmed and cut into small pieces (150 g)
- 1 15-oz (425mL) can red kidney beans, rinsed and drained
- 1 15-oz (425 mL) can flageolet beans or Great Northern beans, rinsed and drained
- 1 15-oz (425 mL) can chickpeas, rinsed and drained
- 2 tbsp chopped fresh parsley (25 mL)
- Juice of 1 lemon
- 2 tbsp white wine vinegar (25 mL)
- 5 tbsp olive oil (75 mL)
- Freshly ground black pepper
- Lettuce leaves to garnish
- Lightly steam the green beans over boiling water 5 to 6 minutes or until crisp-tender. Cool in iced water and drain. Place in a large bowl with kidney beans, flageolet beans and chickpeas and mix well.
- In a jar with a tight-fitting lid, shake together the parsley, lemon juice, vinegar, olive oil and pepper. Pour over the bean mixture and toss lightly to mix. Cover and chill until served.
- Just before serving, place the lettuce leaves around the edge of a large serving dish. Spoon the bean mixture over the leaves and serve. Makes 6 to 8 side-salad servings.
Reference : SkinnyMs