Three Bean Summer Salad with Garlic Oil & Sicilian Lemon

Ingredients 

1 ½ cup canned chickpeas, rinsed and drained 

1 cup red kidney beans, rinsed and drained

1 cup snapped green beans, cooked and cooled

1 tbsp chopped chives or scallions 

1 tbsp finely chopped parsley 

¼ cup Garlic infused EVOO 

¼ cup Sicilian Lemon white balsamic vinegar

Instructions

Toss the chickpeas and kidney beans in a large bowl with the string beans and sprinkle with the fresh herbs. 

In a small bowl, whisk together the olive oil and balsamic vinegar. Drizzle dressing over the salad and toss well to coat. Let sit, covered in the fridge for at least 1 hour before serving to allow dressing to infuse into beans.