Three Bean Salad
NOTE: Prep the onion first. Soak the chopped onion in a small bowl of water to take the edge off the onion while you prep the other ingredients.
Ingredients
For The Salad
- 15 Ounce can cannellini beans, rinsed and drained
- 15 Ounce can kidney beans, rinsed and drained
- 15 Ounce can garbanzo beans, rinsed and drained
- 1/2 Unit Red Onion finely chopped (about 3/4 cup), soaked in water to take the edge off the onion
- 2 Units celery stalks, finely chopped (about 1 cup)
- 1 Cup loosely packed, fresh, finely chopped flat-leaf parsley
- 1 Tsp fresh finely chopped rosemary
For Dressing
- 1/3 Cup apple cider vinegar
- 1/4 Cup granulated sugar (more or less to taste)
- 3 Tbsp extra virgin olive oil
- 1.5 Tsp salt
- 1/4 Tsp black pepper
Notes
1. Make the salad:
In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.:max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2006__05__three-bean-salad-method-1-5e7239d51172498985c5b491a6cc4f13.jpg)
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2. 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.3. 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.+1
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