Three-Bean Salad

1 can chickpeas
1 can kidney beans
2 cups green beans, cut into 1" lengths
1/2 cup cherry tomatoes, quartered
5 scallions, thinly sliced
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 ear fresh corn, cooked and cut off cob
10 kalamata olives, pitted and diced

Dressing:
1 lemon, juiced
2 teaspoons balsamic vinegar
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Sea salt and fresh cracked black pepper to taste

Place green beans in small amount of boiling water and boil for five minutes. Remove from heat and cool by running cold water over beans. Place remaining salad ingredients into a large serving bowl. Prepare dressing and mix into salad. Serve and room temperature or chilled.

Additional veggies can be added for a fuller salad such as grated carrot or cucumbers.

--Sierra Club, Planet Kansas, vol. 33 no. 4, August/Sept 2009