July 3, 2016

Easy Three Bean Salad

This recipe is very easy to double, for a crowd.

Easy Three Bean Salad


1 15-oz can cannellini beans, rinsed and drained
1 15-oz can 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 1 cup)
1 cup loosely packed, fresh, finely chopped flat-leaf parsley
1 teaspoon 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 teaspoons salt
1/4 teaspoon black pepper


· 1 In a large bowl, mix the 3 different types of beans, the 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 beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

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