Name: Three-Bean Salad with Arugula
Total time: 40 min
Ingredients: 3 tablespoons cider vinegar; 2 teaspoons honey; 1 garlic clove , minced; Salt and pepper; 2 tablespoons cold-pressed extra-virgin olive oil; ½ small red onion , sliced thin; 8 ounces green beans , trimmed and cut into 1-inch lengths; 1 (15 ounce) can chickpeas , rinsed; 1 (15-ounce) can red kidney beans , rinsed; ¼ cup minced fresh parsley; 3 ounces (3 cups) baby arugula

Why This Recipe Works

Instead of the mushy canned stuff, we steamed fresh green beans to crisp-tender perfection. We tested various combinations of beans and settled on chickpeas and kidney beans to round out the trio for an appealing mix of color, texture, and flavor. Most recipes rely on a syrupy dressing made from sugar and vinegar; we opted for a bright vinaigrette, with just a hint of honey sweetness to recall the classic formula. To keep the sharpness of the red onion in check, we marinated it briefly in the vinaigrette. One last change: Just before serving, we folded in a generous bundle of baby arugula, transforming this picnic-table standby into a complete and satisfying lunch.

Before You Begin

Be sure to set up the ice water bath before cooking the green beans, as plunging them in the cold water immediately after steaming retains their bright green color and ensures that they don't overcook.

Instructions

Whisk vinegar, honey, garlic, ½ teaspoon salt, and ⅛ teaspoon pepper together in large bowl until well combined. Whisking constantly, slowly drizzle in oil. Stir in onion and set aside. Fill separate large bowl halfway with ice and water.

Bring ½ inch water to rolling boil in medium saucepan over high heat. Place green beans in steamer basket then transfer basket to saucepan. Cover, reduce heat to medium-low, and cook beans until crisp-tender, about 4 minutes. Transfer beans to bowl of ice water and let sit until chilled, about 5 minutes. Drain well and pat dry with paper towels.

Add green beans, chickpeas, kidney beans, and parsley to vinaigrette mixture and toss well to coat. Gently fold in arugula, and season with salt and pepper to taste. Serve.