This is another dish inspired by the local produce here in Southern California and the classic “Three Bean Salad”. String Beans remind me of summer days spent on the Beach with my family. It’s a simple salad that feeds many and lasts well in the refrigerator. Happy Summer Everyone!
1 Pound String Beans (green or yellow), trimmed and cut in quarters
4-5 stalks of celery, chopped
1.5 cups garbanzo beans or 1 large BPA free can of beans
¾ cup heirloom cherry tomatoes cut in half
½ cup red onion chopped
handful of rough chopped Basil
½ handful of rough chopped parsley
Dressing:
½ cup olive oil
¼ cup apple cider vinegar (with the Mother)
1 tbs honey
½ tsp Dijon mustard
1 tsp minced garlic
1 tsp sea salt
Pepper to taste
Wash, dry, trim and chop all the veggies and place in a large bowl. Mix all dressing ingredients in a bowl and them slowly add to the salad. Mix well and let sit for at least 30 minutes before eating. Store in airtight glass Tupperware up to 5 days.