Try chef Cat Cora's recipe for Three-Bean Salad with Mint and Chicken Strips, a lunch dish from her complete seven-day menu .
Servings: Serves 4–6
  • 1 small peeled and thinly sliced red onion
  • 1 package (8 ounces) frozen green beans , thawed
  • 1 can (15 ounces) garbanzo beans , drained
  • 1 can (15 ounces) kidney beans , drained
  • 1/4 cup red wine vinegar
  • 1/4 cup top-quality extra-virgin olive oil
  • 2 Tbsp. finely chopped fresh mint , plus extra for garnish
  • 2 tsp. finely grated lemon zest , plus extra for garnish
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1 cup cooked chicken strips , skin removed
  • Directions
    In a large bowl, combine all salad ingredients until well combined. Stir and taste to see if you'd like more lemon zest or mint. Serve immediately with chicken strips on top, and garnish with additional fresh chopped mint and lemon zest.
    FROM: Celebrity Chefs Move In with Viewer Families
    Published on March 11, 2009


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