3 Bean Salad

three-bean-salads

Get your fiber on

(1) 16-oz can garbanzo beans, rinsed and drained

(1) 16-oz can cannellini beans, rinsed and drained

(1) 16-oz can kidney beans, rinsed and drained

2 celery stalks, chopped finely

1/2 red onion, chopped finely

1 cup fresh, finely chopped Italian parsley

1/3 cup apple cider vinegar

1/3 cup white sugar

1/4 cup olive oil

1 1/2 teaspoons salt (sea salt works great)

Ground black pepper to taste

And next:

  1. In a large bowl, mix your beans, celery, onion and parsley.
  2. In a separate small bowl, mix together the vinegar, sugar, olive oil, salt, and pepper. I use a small whisk to blend it well.
  3. Cover the beans with the dressing and gently mix it up.
  4. Chill in the refrigerator for a couple hours so the dressing can soak in.

Bring to your next barbecue. Guarantee people will ask you for the recipe. They ask me every time.

Comments are closed.

Post Navigation

Untitled Document