Two Bean Salad

Total Time: 24 hrs 5 mins Preparation Time: 24 hrs Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 cup french haricots vert
• 1 cup red radish, thinly sliced and cut into matchsticks
• 1 cup zucchini, thinly sliced and cut into matchsticks
• 1/2 cup red onion, thinly sliced and cut in half
• 1/2 cup red pepper, cut in small dice
• 1/4 teaspoon salt
• 1/2 cup cider vinegar
• 1/2 cup sugar (i use sugar in the raw, but table sugar is fine)
• 1/4 cup olive oil (not extra virgin) or 1/4 cup vegetable oil
• 1 cup garbanzo beans or 1 cup chickpeas, canned
• 1/4 teaspoon dried tarragon, slightly crushed

Recipe

• 1 cook haricots vert or string beans in boiling, salted water until crisp tender, about 5 minutes. drain and run under cold water to stop cooking. cut into 1 1/2 inch - 2 inch pieces, if desired; set aside.
• 2 combine the red radish, red onion, and red pepper (hey, all the red stuff!) and sprinkle with the salt. stir to combine. strain for 30 minutes over a.
• 3 bowl or into the sink (liquid is discarded). after the 30 minutes, rinse under cold water and shake the strainer a few times to lose some of that water. let drain another 5 minutes or so.
• 4 meanwhile, heat cider vinegar and sugar in a small saucepan, over medium heat just until sugar is dissolved. add oil and stir; set aside.
• 5 in a large bowl, combine garbanzo beans, zucchini, and drained and strained vegetables. pour vinegar mixture over and mix.
• 6 cover and refrigerate overnight. in the morning stir and recover. it will be ready by lunchtime!