Easy three bean salad with cannellini beans, kidney beans, and chickpeas in a tangy oil-free apple cider vinegar dressing. Perfect for potlucks and picnics!
Last weekend I decided at about 7 PM on a Saturday that our pantry situation wasn’t working for me.
I poured a glass of red, cleared off some kitchen counter space, and took out every last item I had heaped onto the buckling woven shelves.
It was one of those situations where I had to make an alarming mess before achieving a fully organized outcome.
A few hours later (after counting that I have a whopping 25 + bags of granola– granola anyone???) I had a still-packed but mostly organized pantry.
(Dan said it looked exactly the same, but I pretended he didn’t say that.)
I’ve been in “stock up” mode since we moved into our condo because I love to keep the pantry filled with all of my favorites so when I’m cooking, I’ll never run out!
The problem with this, though, is if you keep stocking up without taking STOCK of what you have, you might end up with 25 bags of granola, like me.
One of my goals for 2018 is to get creative with foods from my cabinet, so I’m sharing a recipe like that today!
This Oil-Free Rosemary Three Bean Salad takes only 15 minutes to prepare with ingredients I bet you’ve already got hiding in your cabinet that are nourishing and delicious!
So, dust off your cabinet collectibles, pick your three favorite BEANS and let’s get started.