3 Bean Salad

⏱ 10 mins 🍽 10-12 serving(s) 🏷 Beans

This colourful salad offers a twist on the classic, using cannellini, kidney and garbanzo beans instead of green or wax beans. It is tossed with celery, red onion and fresh herbs, then coated in a simple dressing of apple cider vinegar, sugar and olive oil. The flavours develop beautifully after a few hours in the fridge. Preparation is quick, taking just 10 minutes, though marinating time is extra. It yields 10 to 12 servings.

3 Bean Salad

Ingredients

  • 1 (15 ounce) can cannellini beans
  • 1 (15 ounce) can kidney beans
  • 1 (15 ounce) can garbanzo beans (Chickpeas)
  • 2 celery ribs (chopped)
  • 1/2 cup red onion (chopped)
  • 1 cup fresh parsley
  • 1 tablespoon fresh rosemary
  • 1/3 cup apple cider vinegar
  • 1/3 cup sugar or 1/3 cup Splenda sugar substitute
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

Method

  1. Drain the cans of beans and put them into a large bowl with the celery, red onion, parsley and rosemary.
  2. Whisk the apple cider vinegar, sugar, olive oil, salt and black pepper together in a separate jug.
  3. Pour the prepared dressing over the bean and vegetable mixture.
  4. Toss everything together until well combined, then cover and place in the refrigerator for a couple of hours before serving for optimal flavour.

Nutrition (per serving)

Sodium615100 mg

Recipe details

CategoryBeans
AuthorTammy