Three-Bean Salad with Tomatoes & Tangy Creole Dressing

10 oz. (2 c.) fresh green beans, trimmed and cut into 1-1/2" pieces

1-1/2 T. apple cider vinegar

2 t. spicy brown mustard 

1-1/2 t. Creole seasoning (such as Tony Chachere’s)

1 t. pure maple syrup 

1 t. Louisiana-style hot sauce (such as Crystal)

1/2 t. black pepper

1/2 t. kosher salt, divided

1/3 c. extra-virgin olive oil

1 (16-oz.) can dark red kidney beans, drained and rinsed

1 (16-oz.) can chickpeas, drained and rinsed 

3 c. (4 oz.) packed baby arugula 

1 pint cherry tomatoes, halved (about 2 c.)

1 small shallot, thinly sliced (about 1/4 c.)

Fill a large pot with water to a depth of 4"; bring to a boil over medium-high. Fill a large bowl with ice water and set aside. Add green beans to boiling water and cook until tender, 1-2 minutes. Remove using a slotted spoon; transfer to ice water. Let stand until cooled, about 1 minute. Remove from ice water. Drain; set aside.

Whisk together vinegar, mustard, Creole seasoning, maple syrup, hot sauce, black pepper, and 1/4 t. salt in a small bowl. Gradually whisk in oil until completely combined, about 30 seconds; set aside vinaigrette. 

Toss together cooled green beans, kidney beans, chickpeas, arugula, tomatoes, shallot, and remaining 1/4 t. salt in a large bowl. Add vinaigrette; toss to coat. Serve immediately, or store in refrigerator up to 1 hour.

Serves 4.

Adapted from Southern Living magazine, May 2021, p. 117.