Sam’s Three Bean Salad

 INGREDIENTS:

Dressing

• ¾ Cup White Wine Vinegar
• ¼ Cup Olive Oil
• Juice of 1 Lemon
• 2 Tbsp Sugar
• 3-5 Cloves Garlic, smashed whole
• 2 Tsp Mustard Seed
• Salt & Pepper to taste

Salad

• 10oz Frozen Hericort Verts, thawed & chopped
• 15oz Cannellini Beans, rinsed & drained
• 16oz Chickpeas, rinsed & drained
• ¼ Cup Shallot, sliced
• 1 Tbsp Garlic, minced

DIRECTIONS:

1. In a small saucepan over medium heat, mix together dressing ingredients and cook until sugar is dissolved. About 5 minutes. 
2. While dressing is heating up, slice shallot and mince garlic. Put into a non-reactive bowl. 
3. Once sugar has dissolved, pour dressing into the non-reactive bowl containing the shallot and garlic. Let sit and cool for 5-10 minutes.
4. Once cooled to room temp, add in beans and mix well to combine. Bean salad should sit at least overnight before serving for flavors to mix.
5. Salad will store for about a week.