1 14oz. can kidney beans, rinsed and dried
1 14oz. can garbanzo beans, rinsed and dried
1 t. each Smoked paprika, garlic powder
1 14oz. can whole potatoes, rinsed, dried, and cut into one-inch pieces
2 cups fresh French green beans, cut into one-inch pieces
1 cup grated carrot
1 cup each diced cucumber, bell peppers, red onion
1 cup grape tomatoes, cut in half
¼ cup capers
½ cup chopped favorite herbs like parsley, cilantro, basil, dill
Preheat the oven to 375 degrees. Spread the garbanzo beans on a sheet pan and season with smoked paprika, garlic powder, 1 tablespoon of olive oil, salt, and pepper. Bake for 35-45 minutes. Remove and cool on the counter. Prepare the vinaigrette. Add the fresh green beans and ½ cups of the vinaigrette to a large bowl. Prepare the rest of the vegetables and herbs. Add everything to the bowl with the green beans. Add in some of the remaining vinaigrette. Do not overdress. Taste for seasoning. Enjoy!
Red Wine Dijon Vinaigrette
4 T. Dijon Mustard
½ cup red wine vinegar
2 garlic cloves, finely minced
1 cup extra virgin olive oil
Kosher salt and cracked black pepper
In a bowl, whisk the Dijon mustard and the red wine vinegar together. Add the minced garlic. Whisking vigorously, slowly drizzle in the olive oil to create an emulsion—season with salt and pepper. Leftover vinaigrette can be stored in the refrigerator. Enjoy!
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