Three Bean Salad

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Rice, Potatoes and Beans

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15    ounces garbanzo beans, canned — rinsed and drained

15    ounces kidney beans, canned — rinsed and drained

15    ounces cannellini beans, canned — rinsed and drained

2    each celery stalks — finely diced

½    cup red onion — finely diced

1    cup parsley — finely chopped

⅓    cup apple cider vinegar

⅓    cup granulated sugar

¼    cup olive oil

1 ½    teaspoons salt

¼    teaspoon black pepper

In a large bowl add the beans, celery, onion, parsley and combine. In a separate bowl, whisk together the vinegar, sugar, oil, salt and pepper. Add the dressing to the bean mixture and toss to coat. Refrigerate the salad for one hour before serving.