Description
Rosemary three bean salad with cannellini beans, kidney beans, and chickpeas in an apple cider vinegar dressing. Perfect for potlucks and picnics!
Ingredients
- 1 15-oz can Eden Foods Cannellini Beans, drained and rinsed
- 1 15-oz can Eden Foods Kidney Beans, drained and rinsed
- 1 15-oz can Eden Foods Garbanzo Beans, drained and rinsed
- 1/2 red onion, finely chopped
- 2 celery stalks, finely chopped
- 1 cup loosely packed, fresh, finely chopped cilantro
- 1 TBSP fresh finely chopped rosemary
- Himalayan sea salt and black pepper, to taste
- 1/4 cup Eden Foods Organic Apple Cider Vinegar
- 1 lemon, squeezed
- 1 tsp pure maple syrup (optional but recommended)
For serving
- avocado
Instructions
- In a large bowl, mix the cannellini beans, kidney beans, garbanzo beans, celery, onion, cilantro, and rosemary.
- Season with Himalayan sea salt and black pepper.
- In a separate small bowl, whisk together the apple cider vinegar, squeezed lemon, and maple syrup. Add the dressing to the beans and toss to coat.
- Chill bean salad in the refrigerator for several hours to allow the flavors to meld, or serve immediately.
- Serve with more fresh lemon and sliced avocado, over optional greens, if desired. Leftovers keep in the refrigerator for 3-5 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad, Lunch
- Method: Hand-mix
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free