100 g green beans, cut in half
2 small zucchini cut into sticks
1 small carrot, cut into sticks
250 g of red beans or pinto beans in a jar,
250 g chickpeas in a jar
250 g cannellini beans in jar
1 small red bell pepper, cut into strips
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar or balsamic vinegar
1 clove of garlic, finely chopped
salt and freshly ground pepper
Steamed green beans, zucchini and carrot for 2-3 minutes, until they are soft. Drain and cool under running water.
Combine the cooked vegetables, red beans, white beans, chickpeas, pepper, parsley and basil in large bowl.
Mix oil, vinegar, garlic, salt and pepper in a bowl.
Spread the dressing on the salad and mix. Cover and keep in the refrigerator for 4-6 hours.
Stir again before serving.