Three-Bean Salad

Three-Bean Salad
Photo by James Baigrie

Ingredients

  • ½ red onion, finely chopped
  • 1 15-ounce can cannellini beans, drained and rinsed
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3 tablespoons fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • + 4 more ingredients
    • 2 celery stalks, finely chopped
    • 2 tablespoons finely chopped fresh rosemary
    • 1 cup fresh flat-leaf parsley leaves, finely chopped
    • 1 15-ounce can kidney beans, drained and rinsed

In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary. In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.

View full recipe at My Recipes

Comments

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