Here is the recipe for Vegan Green Bean Salad
Ingredients:
1 red onion, finely diced
2 garlic cloves, finely chopped or minced
2 lemons, juiced
3 tablespoons extra-virgin olive oil
1x 14 oz (400 g) tin chickpeas, drained and rinsed
1x 14 oz (400 g) tin kidney beans, drained and rinsed
1x 14 oz (400 g) tin black beans, drained and rinsed
½ large cucumber, diced
1 red pepper, deseeded and diced
Small handful fresh parsley, chopped (leaves and stems)
Small handful fresh mint, chopped (remove the leaves first and discard the stems)
Salt and pepper to taste
Direction:
To a small bowl, add the chopped onion and garlic. Mix in around three quarters of the lemon juice (i.e. 1½ lemons) and season with salt and pepper. The lemon juice will help to mellow the flavour of the onion and garlic.
Once the chickpeas and beans have been drained and well rinsed (I use a colander for this), add these to a large bowl along with the diced cucumber, red pepper, parsley, and mint. Mix well.
To the smaller bowl, add the olive oil and give it a stir. Pour this dressing into the larger bowl and mix everything thoroughly.
Adjust the seasoning if necessary, adding any extra lemon juice, olive oil, salt, pepper, or herbs. Mix well, scooping some of the dressing to the top, and serve.