Three Bean Salad
Three Bean Salad is the perfect healthy lunch you can eat all week! Or, bring this to your next picnic in the park for a side dish that goes with anything!
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Servings: 6 cups
Ingredients
- 1 15 oz can cannellini beans
- 1 15 oz can kidney beans
- 1 15 oz can garbanzo beans
- ½ cup chopped red onion
- 2 celery stalked, chopped
- ¼ cup chopped fresh parsley
- 2 teaspoon Italian seasoning blend
Dressing
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Rinse and drain all three cans of beans and place them in a large bowl.
- Chop red onion, celery, and parsley and add to bowl with beans. Add Italian seasoning and set aside.
- In a small bowl, whish together the apple cider vinegar, olive oil, sugar, salt and pepper.
- Pour dressing over bean mixture and toss to combine until fully incorporated.
Notes
Allow bean salad to marinate in the fridge for a few hours for best flavor results.
Salad can be served chilled or at room temperature.
Store leftovers in an airtight container for up to one week.
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