Three Bean Salad
Dave Ferguson
Build incredible flavor with minimal effort in this classic three bean salad that combines kidney, garbanzo, and cannellini beans with crisp vegetables and fresh herbs. The perfect balance of tangy apple cider vinegar, olive oil, and just the right touch of sugar creates a bright dressing that gets better as it marinates. Fresh rosemary and parsley elevate this simple dish beyond ordinary bean salad into a protein-rich side that complements everything from barbecue to casual potlucks.
- 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
Pretty easy to make.
Mix the salad stuff.
Mix the dressing stuff.
Mix all that stuff together and chill!
Makes about 6 servings