Easy Three-Bean Salad

 Easy Three-Bean Salad

Ingredients:

• 1 15-oz can of cannellini beans, rinsed and drained

• 1 15-oz can of kidney beans, rinsed and drained

• 1 15-oz can garbanzo beans, rinsed and drained

• 1⁄2 red onion, chopped fine (about 3⁄4 cup) soaked in ice water to take the edge off the onion

• 3 celery stalks, chopped fine (about 1cup)

• 1 cup loosely packed fresh, finely chopped flat leaf parsley

• 1 tsp fresh, finely chopped rosemary

• 1/3 cup apple cider vinegar

• 1⁄4 cup granulated sugar (more or less to taste)

• 3 tbsp olive oil

• 1 1⁄2 tsp salt

• 1⁄4 tsp black pepper

Instructions:

1. In a large bowl, mix the 3 different types of beans, celery, onion (drained of soaking water), parsley, and rosemary.

2. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

3. Chill the beans in the refrigerator for several hours to allow them to absorb the dressing's flavor.

Serves 8. Easy to double for a large crowd.

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