Italian Marinated Green Bean Salad
A crisp and tangy Italian marinated green bean salad with chickpeas and red onion in a herb vinaigrette, ready in 15 minutes.
Ingredients
- 1 pound green beans trimmed and long ones sliced in half, about 3 cups
- 1/2 red onion thinly sliced into half-moons
- 1 15.5 oz can chickpeas drained and rinsed
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/2 tsp dried basil
- 1/4 tsp sea salt
Instructions
Blanch Green Beans:
Heat a pot of salted water or a large skillet containing 1 inch of water until boiling. Prepare the green beans by trimming them and halving any long ones lengthwise, then add to the boiling water for 2-3 minutes. If using a skillet, cover once beans are added and lower heat to medium. Drain beans in a colander and run under cold water to halt cooking.Make Dressing:
During the bean cooking, cut the red onion into thin half-moons and drain the chickpeas. In a small bowl or liquid measuring cup, combine olive oil, red wine vinegar, oregano, parsley, garlic powder, rosemary, basil, and salt, whisking until blended.Combine Ingredients:
In a large bowl, toss together the green beans, red onion, chickpeas, and dressing until evenly coated. If the beans are still damp after rinsing, pat them dry before mixing to help the dressing adhere better.Serve or Chill:
Enjoy right away, or place in an airtight container and refrigerate to allow flavors to meld. Serve chilled or at room temperature.