3 Bean Salad
For the salad:
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion
2 celery stalks, finely chopped (about 1 cup)
1 cup loosely packed, fresh, finely chopped flat-leaf parsley
1 teaspoon fresh finely chopped rosemary
For the dressing:
1/3 cup apple cider vinegar
1/4 cup granulated sugar (more or less to taste)
3 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Make the salad: In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.
Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let the bean salad come to close to room temperature to serve.
Good to Know:
One cup of cannellini beans, boiled and cooked without salt, contains 225 calories, 15.4 g of protein, 0.9 g of fat, 40.4 g of carbohydrates, and 0.6 g of sugar. Cannellini beans contain a wealth of B vitamins, including B12. They also provide iron, potassium, zinc, and other essential minerals.
You already know by now that kidney beans and chickpeas are mega healthy as well!