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Three Bean Salad

Recipe By: N. Jay Sorensen, RD

Serving Size: 8     Preparation Time: 0:15

Categories: Rice, Potatoes and Beans

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  15         ounces  garbanzo beans, canned -- rinsed and drained

  15         ounces  kidney beans, canned -- rinsed and drained

  15         ounces  cannellini beans, canned -- rinsed and drained

  2            each  celery stalks -- finely diced

  ½           cup  red onion -- finely diced

  1            cup  parsley -- finely chopped

             cup  apple cider vinegar

             cup  granulated sugar

  ¼           cup  olive oil

  1 ½       teaspoons  salt

  ¼           teaspoon  black pepper

 

In a large bowl add the beans, celery, onion, parsley and combine. In a separate bowl, whisk together the vinegar, sugar, oil, salt and pepper. Add the dressing to the bean mixture and toss to coat. Refrigerate the salad for one hour before serving.