3 Bean Salad


3 Bean Salad

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Course Salad


For the salad:

  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • ½ red onion finely chopped, can be soaked in water to reduce taste of onion
  • 2 celery stalks finely chopped (about 1 cup)
  • 1 cup loosely packed fresh, finely chopped flat-leaf parsley
  • 1 teaspoon fresh finely chopped rosemary

For the dressing:

  • cup apple cider vinegar
  • ¼ cup granulated sugar more or less to taste
  • 3 tablespoons extra virgin olive oil
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper


  • Make the salad:
  • In a large bowl, mix the beans, celery, onion, 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 and toss well.
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