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3 Bean Salad
Stacey Dohman, MS, RDN
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Course
Salad
Ingredients
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:
⅓
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
Instructions
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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