Three Bean Salad
by Yanique Williams
Use any beans you have, great recipe to
use up tinned beans you don’t know what
to do with.
Ingredients
- 1 can cannellini beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1/2 red onion, finely chopped
- 2 celery stalks, finely chopped
- 1 cup loosely packed, fresh, finely
chopped flat-leaf parsley - 1 teaspoon fresh finely chopped rosemary
- For the dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar (more or less to
taste) - 3 tablespoons extra virgin olive oil Salt
and black pepper to taste
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