Three Bean Salad

Vegan • Gluten free • 10 mins to prepare • Serves 4-8


1 15-oz can Cannellini beans
2 Celery stalks, fine
1 cup Flat-leaf parsley, fresh
1 15-oz can Garbanzo beans
1 15-oz can Kidney beans
1/2 Red onion
1 tbsp Rosemary, fresh

Baking & Spices

1/4 tsp Black pepper
1/4 cup Granulated sugar
1 1/2 tsp Salt

Oils & Vinegars

1/3 cup Apple cider vinegar
1/4 cup Olive oil
  • Sarah Gunness Marsch

    Three Bean Salad Recipe 1 15-oz can cannellini beans, rinsed and drained 1 15-oz can kidney beans, rinsed and drained 1 15-oz can garbanzo beans, rinsed and drained 1/2 red onion, chopped fine, soaked in water to take the edge off the onion 2 celery stalks, chopped fine 1 c fresh, finely chopped flat-leaf parsley 1 Tbsp fresh finely chopped rosemary 1/3 c apple cider vinegar 1/4 c granulated sugar (more or less to taste) 1/4 c olive oil 1 1/2 tsp salt 1/4 tsp pepper

  • Nicole

    Classic American three bean salad, perfect for summer picnics and potlucks. With cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing. ~

  • I O

    3 bean salad, perfect for summer picnics and potlucks. With cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing. ~

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