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Three Bean Salad

Yields1 ServingPrep Time15 mins

 1 15-oz can cannellini beans, rinsed and drained
 1 15-oz can kidney beans, rinsed and drained
 1 15-oz can garbanzo beans, rinsed and drained
 2 celery stalks, chopped fine
 1/2 red onion, chopped fine
 1 cup fresh, finely chopped flat-leaf parsley
 1 Tbsp fresh finely chopped rosemary
 1/3 cup apple cider vinegar
 1 tsp stevia if want sweeter
 1/4 cup olive oil
 1 1/2 teaspoons salt
 1/4 teaspoon black pepper
1

In a large bowl, mix the beans, celery, onion, parsley and rosemary.

2

In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper.

3

Add the dressing to the beans. Toss to coat.

4

Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Nutrition Facts

0 servings

Serving size

6 servings