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Chickpea Bean Salad

The time of year doesn’t matter. When you’re entertaining, bean salad is one of the easiest offerings. But you may want to keep a little aside for yourself. It goes quickly.
You can’t beat the simplicity of this recipe. You don’t have cooking to do, just mixing!
This recipe is adaptable. Use whatever beans you prefer! Other options include great northern, pinto, navy, snap peas, fava, canary, and black beans. Some of these may require you to cook them before adding to the salad.
Try to use fresh herbs, as they really brighten the flavor. Other additions you can consider include onion powder, garlic powder, and mint.
Additional vegetables? Asparagus, cauliflower, cherry tomatoes (small), celery, sweet peppers, and shallots.

Ingredients

  • 1 can (14.5oz wax beans)
  • 1 can (14.5oz green beans)
  • 1 can (15-16oz red kidney beans beans)
  • 1 can (15oz black-eyed peas)
  • 1 can (16oz chickpeas (Garbanzo beans))
  • 1 baby cucumber sliced thin
  • ½ cup sweet corn
  • ¾ cups chopped red onion
  • Bundle green onion (chopped)
  • 1 tbsp Mustard seed
  • 1 tbsp Celery seed
  • ½ cup parsley
  • ½ tsp oregano
  • 1 tsp salt (or to taste)
  • ⅓ cup White Vinegar
  • ⅓ cup Sugar

Instructions 

  • Get out a large mixing bowl.
  • Put the wax beans, green beans, kidney beans, black-eyed peas, chickpeas, cucumber, corn, onion, and chopped green onion in the bowl.
  • Give them a good toss for mixing
  • In another bowl, mix mustard, celery, parsley, oregano, salt, vinegar, and sugar
  • Stir until the sugar is wholly incorporated. You can heat this slightly to make the blending quicker.
  • Pour the dressing over the beans
  • Blend them together, making sure everything is well-coated
  • Refrigerate overnight before serving