Green Bean and Legume Salad

The Vegetarian Kitchen Table Cookbook Serves 4

• Ready In: 15 mins
• Serves: 4

Ingredients

• 10  ounces green beans
• 3⁄4 cup  diced seeded tomatoes
• 1⁄2 cup canned chick-peas, drained and rinsed
• 1⁄2 cup canned kidney beans, drained and rinsed
• 2  shallots, finely chopped
• 1  garlic clove, chopped
• 1⁄3 cup olive oil
• 1⁄4 cup red wine vinegar
• 1  birds eye chili pepper, chopped
• 2  teaspoons  chopped fresh cilantro
• 2  teaspoons  chopped fresh parsley
•  salt and pepper

Directions

1. In large saucepan, boil green beans until crisp tender. Drain and rinse under cold water.
2. Combine all of the ingredients. Cover and refrigerate 2 hours before serving.