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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cannellini beans, kidney beans and chickpeas star in this easy bean salad that’s flavored with a tangy fresh herb and lemon vinaigrette. Ingredients:
1 15-ounce can cannellini beans, drained and rinsed |
1 15-ounce can chickpeas, drained and rinsed |
1 15-ounce can kidney beans, drained and rinsed |
2 celery stalks, finely chopped |
1/2 red onion, finely chopped |
1 cup fresh flat-leaf parsley leaves, finely chopped |
2 tablespoons finely chopped fresh rosemary |
3 tablespoons fresh lemon juice |
1/4 cup extra-virgin olive oil |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
Directions:
1. 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.
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