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Three Bean Salad
Ingredients:
1-1/2 cups dark red kidney beans, precooked & cooled
1-1/2 cups garbanzo beans (chickpeas, precooked & cooled
1-1/2 cups white beans, ie: cannellini, precooked & cooled
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 tbsp. fresh, finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1-1/2 tsp. salt
1/4 tsp. black pepper
Directions:
In a large bowl, mix the beans, celery, onion, parsley & rosemary. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt & pepper. Add the dressing to the mixed beans. Toss to coat. Chill salad in the fridge for several hours, to allow the beans to soak up flavour from the dressing.
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