A Summer Staple and great for BBQ - Bean Salad

My bean salad marries the best of summer fresh- green and yellow beans- with great dried beans- red and white kidney beans, chickpeas, A light dressing ties it all together.

This salad can be made ahead and left to marinate for a few hours.

To serve about eight guests.


Ingredients

1 lb approx.   green beans and yellow beans. trimmed and cut in half crosswise
1 cup             cooked red kidney beans
1/2 cup          cooked white kidney beans
1 cup             cooked chickpeas
1/2 cup          red onion, thinly sliced
1/2 cup          mixed red and yellow peppers, thinly sliced
1/2 cup          celery, diced
1/4 cup          fresh parsley, finely chopped
1/4 cup          apple cider vinegar
1/2 cup          grapeseed oil

Directions

Steam your green beans until al dente, then rinse under cold water.

Soak your beans overnight in water to cover, then cook separately until just tender.

Place all your salad ingredients in a large bowl.  Add the vinegar and the oil and mix all together. Add salt and pepper to taste then adjust your other flavours.  Need more vinegar? oil?  Allow the salad to marinate for an hour in the refrigerator.  Serve and enjoy!