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Three Bean Salad with Sautéed Chard

goop

This is a great dish to throw in a jar or container and take to work for a healthy room-temperature lunch.

serves 4

1½ cups cooked great northern beans

1½ cups cooked adzuki beans

1½ cups cooked black-eyed peas

1 cup packed rainbow chard, chopped (including some of the stems—they add color and texture to the salad)

2 cloves garlic, minced

1 healthy handful parsley, chopped

3 scallions, chopped

¼ cup olive oil (plus 1 tablespoon more for cooking)

⅓ cup white balsamic vinegar

1 teaspoon Dijon mustard

½ lemon

salt and pepper

1. Place a large frying pan over medium-high heat. Add a drizzle of olive oil (about a tablespoon) and the minced garlic. Cook for about 30 seconds, until fragrant. Add the chard and cook for about 2 minutes, stirring throughout, until wilted. Drizzle with lemon to keep from browning and set aside.

2. Place the mustard and the vinegar in a small mixing bowl. Slowly drizzle in the olive oil until incorporated. Season with salt and pepper.

3. Add all the beans to a large mixing bowl. Pour the dressing over top and mix. Add the chard and the herbs. Mix to combine and season to taste.

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