Step 1

If using fresh green beans: Wash the fresh green beans and place them in a medium pot with 3/4 cups of water.  Place a lid on the beans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them.  Once cooled, cut them into bite sized pieces, I’ve found that 3 to 4 pieces per bean is perfect!

Step 2

If using no-salt-added canned green beans: drain and rinse beans under cold water.

Step 3

In a large mixing bowl combine the green beans with the chickpeas and kidney beans, drained and rinsed.  Chop the yellow bell pepper into small bite sized pieces, and add.  Finely chop the parsley and green onion and add to the bowl as well.

Step 4

In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients.  Shake until the dressing is a smooth consistency and pour over the bean salad.  Cover the salad and place in the fridge for 1 hour (or overnight) so the dressing soaks into the beans. Serve chilled!