3/4lbfresh green beanstrimmed and cut into inch pieces
2bell pepperschopped up (I used one red and one orange for color)
1small red oniondiced
1cloveof crushed garlic
1tbspof honey
1/2cupof balsamic vinegar
1/4cupof extra virgin olive oil
3 15ozcans of beansI chose garbanzo, kidney, and black beans
Salt and pepper to taste
Instructions
Blanch green beans for 2 minutes and thenimmediately place into a big bowl of ice water to stop the cooking and ensure they maintain their beautiful, bright green color.
In a large bowl combine peppers, onion, garlic, honey, vinegar and oil. Using a whisk or large fork, whisk everything together until it has emulsified.
Rinse and drain your beans and then toss them into the bowl with the veggies and dressing. Toss everything together and season with salt and pepper.
You can enjoy this salad right away but it is even better after it sits in the fridge for a couple of hours.