Three-Bean Salad
Sadly, my family does not share my love of the lowly legume, a powerhouse of fiber and nutrition. Even though I'll be the only one enjoying this three-bean salad, it was well worth the making. You can always skip the beans and use the dressing on lettuce or spinach salads. It's sweet and simple.
Three Bean Salad
1-15 oz. can cannelli beans, drained and rinsed (these are often labeled as small white beans.)
1-15 oz. kidney beans, drained and rinsed
1-15 oz. garbanzo beans, drained and rinsed
1/2 large red onion finely diced
2 celery stalks minced
1 cup flat leaf parsley, finely chopped
Dressing:
1/4 cup extra virgin olive oil
1/2 cup rice vinegar
1/3 cup agave syrup or honey
sea salt and pepper to taste.
Combine the beans, onion, celery and parsley in medium bowl.
Combine the dressing ingredients in a separate bowl and whisk well.
Add dressing to bean mixture and mix well.
Refrigerate overnight to allow the flavors to blend.
Three Bean Salad
1-15 oz. can cannelli beans, drained and rinsed (these are often labeled as small white beans.)
1-15 oz. kidney beans, drained and rinsed
1-15 oz. garbanzo beans, drained and rinsed
1/2 large red onion finely diced
2 celery stalks minced
1 cup flat leaf parsley, finely chopped
Dressing:
1/4 cup extra virgin olive oil
1/2 cup rice vinegar
1/3 cup agave syrup or honey
sea salt and pepper to taste.
Combine the beans, onion, celery and parsley in medium bowl.
Combine the dressing ingredients in a separate bowl and whisk well.
Add dressing to bean mixture and mix well.
Refrigerate overnight to allow the flavors to blend.
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