Three-Bean Salad
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Ingredients
1 15-ounce can of cannellini beans, peeled and rinsed
1 15-ounce can of chickpeas, peeled and rinsed
1 15-ounce can of beans, peeled and rinsed
2 celery stalks, finely chopped
½ red onion, finely chopped
1 cup fresh flat parsley leaves, finely chopped
2 tablespoons finely chopped fresh rosemary
3 tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
To make
Cannellini beans, beans and chickpeas star in this light bean salad, seasoned with spicy fresh herbs and lemon sauce.
In a large bowl, combine the cannellini beans, chickpeas, green beans, celery, onion, parsley, and rosemary.In a small bowl, whisk together the lemon juice, oil, salt and pepper. Pour the vinaigrette sauce over the salad and toss to combine. Serve at room temperature.
In a large bowl, combine the cannellini beans, chickpeas, green beans, celery, onion, parsley, and rosemary.In a small bowl, whisk together the lemon juice, oil, salt and pepper. Pour the vinaigrette sauce over the salad and toss to combine. Serve at room temperature.
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Author:Admin
Published: 11/20/2023 9:44 PM
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