Bring a large pot of salted water to a boil. Drop the green beans into water for 2 to 3 minutes until they’re bright green but still crisp. Drain, and transfer to an ice bath. Drain a second time, and transfer the beans to a large bowl.
1 pound green beans
Add the chickpeas, cannellini beans, rosemary, red onion, and the red wine vinaigrette. Toss to combine.
15 ounces chickpeas, 15 ounces cannellini beans, ⅓ cup purple onion, ¼ cup rosemary, ¾ cup red wine vinaigrette
Cover and let the salad set overnight in the refrigerator. The following day, set it out to come to warm slightly, and serve.
Scroll up and see the post for tips, FAQs, and storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of bean salad. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*If desired, serve with extra dressing on the side.