Green Bean Salad With Shallot & Honey Vinaigrette

*Recipe follows story

Double your bean fun with this light summer salad side; where green beans and chickpeas come together for a fearless tag team of fiber and tastiness.  

This salad and dressing combination should be at the top of the list for “Things That’ll Make You Go Nom.”

Eve, Dikenta and I enjoyed this salad with the risotto I made for Eve’s birthday dinner. And it paired lovely with sharp provolone and thin rounds of sweet soppressata.

Green Bean Salad

1 lb. green beans (boiled and blanched)
1 15 oz. can of chickpeas (drained and rinsed)
1 pint cherry tomatoes (halved)

-Place all items on a large platter and put aside while dressing is prepared

For Vinaigrette

1 shallot (minced)
1 T. fresh parsley (minced)
3 T. white wine vinegar
2 tsp. honey
1/3 c. extra virgin olive oil
Salt and freshly ground black pepper

-Place all ingredients in a bowl and whisk well
-Drizzle over Green Bean Salad and toss to coat