Three Bean Salad
A simple salad of pantry staples that's full of fiber and flavor.
Servings: 6 servings
Ingredients
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can can garbanzo beans, drained and rinsed
- 1/4 red onion, finely chopped, or a diced shallot or 3-4 thinly sliced green onions
- 2 celery stalks, finely chopped
- 1/2 cup loosely packed chopped flat-leaf parsley (or dill, cilantro, rosemary or whatever you have!)
- Super simple salad dressing
- 1/4 cup cane or refined sugar, or honey or maple syrup to taste
- Maldon or kosher salt and pepper to taste
Instructions
- In a medium bowl, mix all the beans together.
- Add any other chopped onions or vegetables you have on hand: diced bell pepper, diced cucumber, diced green beans or cherry tomatoes. Add the herbs and toss to combine.
- Drizzle with about 1/2 cup of super simple salad dressing. Add the sugar, salt and pepper and mix well.
- Let the salad come to room temp before serving, and taste for seasoning because you may need more salt or salad dressing.
Notes
Lasts about a week. Store covered in a container in the refrigerator.