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Three Bean Salad

November 24, 2017 by The Unrefined Olive


  • 1 1/2 cup canned chickpeas, rinsed
  • 1 cup canned red kidney beans, rinsed
  • 1 cup snapped green beans, cooked
  • 1 tbsp. chives, chopped
  • 1 tbsp. parsley, chopped
  • 1/4 cup Garlic Olive Oil
  • 1/4 cup Sicilian Lemon White Balsamic Vinegar


  1. Toss chickpeas, kidney and green beans and herbs.
  2. In a bowl, whisk olive oil and balsamic - drizzle over salad and toss to coat. 
  3. Let sit in fridge for 1 hour before serving.