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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Three Bean Salad Recipe

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This recipe for Three Bean Salad is from Mary and Her Four Daughters Cook Their Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15 oz. can cannellini beans rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can garbanzo beans, rinsed and drained
1/2 red onion, chopped fine(about 3/4 c.), soaked in water to take the edge off the onion
2 celery stalks chopped fine, (about 1 c.)
1 cup loosely packed, fresh, finely chopped flat leaf parsley
1 tsp. fresh finely chopped rosemary
Dressing
1/3 c. apple cider vinegar
1/4 c. granulated sugar (more or less to taste)
3 tbsp. olive oil
1 1/2 tsp. salt
1/4 tsp. black pepper
Directions:
Directions:
In a large bowl mix the three different kind of beans, the celery, onion (drained of soaking water), parsley and rosemary.
In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans.Toss to coat.
Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Number Of Servings:
Number Of Servings:
4 to 8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Mom says she has made a lot of bean salads and this is the best!

 

 

 

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