Three-Bean Salad, Mario Batali

• 2 tbsp. kosher salt
• 1 lb. green beans trimmed
• 1 (15 0z.) can chickpeas, rinsed and drained
• 1 (15 0z.) can cannellini beans, rinsed and drained
• 1/4 cup coarsely chopped mint
• 1/4 cup red wine vinegar
• 1/4 cup sparkling water
• 1/2 cup extra virgin olive o
• Flaky sea salt, such as Maldon
• Coarsely ground black pepper

1. 1. Add salt to 4 quarts boiling water. Cook green beans in water, 3 minutes. Drain in colander.Rinse beans in cold water to cool. Drain well, pat dry.
2. 2 Combine beans, cannellini beans and chickpeas in a large bowl. Add mint and toss well and set aside.
3. 3. Whisk together vinegar, water and olive oil. Pour half of vinagrette over bean mixture and toss again.
4. Season with flaky sea salt and pepper. Serve immediately with remaining vinaigrette, or *let stand at room temperature 1 hour to enhance flavors.

kosher salt, green beans, chickpeas, cannellini beans, mint, red wine vinegar, sparkling water, extra virgin olive o, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/three-bean-salad-mario-batali-52138811 (may not work)