Fast and easy recipe for three bean salad made with beans that are presoaked and cooked for maximum nutrient absorption and digestibility.
Trim off the ends of the green beans and rinse thoroughly in filtered water.
Cut the green beans into quarters or pieces about 1" each.
Place the green beans in a medium pot and add one cup of filtered water. Bring to a boil, cover, and continue to boil on medium heat for 5 minutes. Remove promptly from the heat, drain, and set aside with cover off to cool.
Place chickpeas and kidney beans in a strainer and rinse thoroughly. Pat dry with a clean, cotton towel and place in a large bowl.
Mix in the cooled green beans and add a pinch of sea salt if desired.
Drizzle in the extra virgin olive oil and vinegar. Stir with a large spoon to mix thoroughly. Serve immediately. Refrigerate leftovers for up to four days in a sealed container.