8 oz  (about 1 1/2 cups) EACH cooked chickpeas, pinto beans, black beans (BPA-free canned beans such as Eden Organics are fine)

2 cups green beans, blanched, and halved

1/3 cup sliced almonds, toasted (optional, but delicious)

2 Tablespoons extra-virgin olive oil

1 1/2 tablespoons runny honey

2 Tablespoons balsamic vinegar

1 1/2 Tablespoons fresh lemon juice

1/2 teaspoon sea salt

10 sprigs fresh thyme

Boil salted water and blanch beans for 2 minutes.  Pour blanched beans into an ice bath to stop cooking.  Combine the beans and green beans in a large salad bowl, and set aside. Make the dressing by whisking the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container.

Run your fingers up each thyme sprig, removing the leaves. Add to the salad bowl along with a good amount of the dressing. Toss well, and add more dressing if you like. Finish by sprinkling with the toasted almonds.

Serves 4- 6.

Prep time: 10 min – Cook time: 10 min

Adapted from 101cookbooks.com