Food for All

Three Bean Salad

by Yanique Williams

Use any beans you have, great recipe to
use up tinned beans you don’t know what
to do with.

  • 1 can cannellini beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can chickpeas, rinsed and drained
  • 1/2 red onion, finely chopped
  • 2 celery stalks, finely chopped
  • 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
  • 3 tablespoons extra virgin olive oil Salt
    and black pepper to taste

Make the salad
In a large bowl, mix the 3 different types of
beans, the celery, onion (drained of soaking
water), parsley, and rosemary.

  1. Make the dressing:
  2. In a separate small bowl, whisk together
    the vinegar, sugar, olive oil, salt, and
    pepper. Add the dressing to the beans.
  3. Toss to coat.
  4. Chill and serve:
  5. Transfer the salad to the refrigerator for
    several hours, to allow the beans to soak
    up the flavor of the dressing. Let come
    to close to room temperature to serve