3 Bean Salad


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.

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