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
Ingredients 1 small peeled and thinly sliced red onion1 package (8 ounces) frozen green beans , thawed1 can (15 ounces) garbanzo beans , drained1 can (15 ounces) kidney beans , drained1/4 cup red wine vinegar1/4 cup top-quality extra-virgin olive oil2 Tbsp. finely chopped fresh mint , plus extra for garnish2 tsp. finely grated lemon zest , plus extra for garnish1 tsp. kosher salt1/4 tsp. freshly ground pepper1 cup cooked chicken strips , skin removed
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.