Three Bean Salad
Ingredients - Salad
- cannellini beans, rinsed and drained (1 can (15-ounce/443 mL))
- kidney beans, rinsed and drained (1 can (15-ounce/443 mL))
- garbanzo beans, rinsed and drained (1 can (15-ounce/443 mL))
- red onion, finely chopped (1/2 (about 3/4 cup))
- celery stalks, finely chopped (about 1 cup) (2)
- fresh, finely chopped flat-leaf parsley (1 cup loosely packed)
- fresh finely chopped rosemary (1 teaspoon)
Ingredients - Dressing
- apple cider vinegar (1/3 cup)
- granulated sugar (more or less to taste) (1/4 cup)
- extra virgin olive oil (3 tablespoons)
- salt (1 1/2 teaspoons)
- black pepper (1/4 teaspoon)
Instructions
- Make the salad: In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.
- Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
- Chill and Serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.
Source: simplyrecipes.com