Three Bean Salad
Recipe By: N. Jay Sorensen, RD
Serving Size: 8 Preparation Time: 0:15
Categories: Rice, Potatoes and Beans
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15 ounces garbanzo beans, canned — rinsed and drained
15 ounces kidney beans, canned — rinsed and drained
15 ounces cannellini beans, canned — rinsed and drained
2 each celery stalks — finely diced
½ cup red onion — finely diced
1 cup parsley — finely chopped
⅓ cup apple cider vinegar
⅓ cup granulated sugar
¼ cup olive oil
1 ½ teaspoons salt
¼ teaspoon black pepper
In a large bowl add the beans, celery, onion, parsley and combine. In a separate bowl, whisk together the vinegar, sugar, oil, salt and pepper. Add the dressing to the bean mixture and toss to coat. Refrigerate the salad for one hour before serving.