Servings: 4 servings
Ingredients
For the salad:
- 1 15 oz can can cannellini beans drained and rinsed
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can garbanzo beans drained and rinsed
- 1/2 red onion chopped, rinsed and towel dried to control the overpowering flavor for the dish
- 2 stalks celery chopped
- 1 cup fresh flat-leaf parsley chopped
- 1 tsp fresh rosemary chopped
For the dressing:
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 3 Tbsp Bragg Organic Extra Virgin Olive Oil
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
Make the salad:
- Mix the 3 different types of beans, celery, onion, parsley, and rosemary in a large bowl.
Make the dressing:
- Whisk together vinegar, honey, oil, salt, and pepper in a small bowl.
- Add the dressing to the beans and toss to coat.
- Serve room temperature or cold. Lasts for days covered in the fridge.
Tried this recipe?Let us know how it was!