Triple Bean Salad
Toss cannellini, garbanzo, and kidney beans with chopped parsley, rosemary, red onion, and celery. Dress with a simple apple cider vinegar dressing for a hearty, fresh, and nutritious vegan salad.
Ingredients
- 1 15- oz can cannellini beans
- 1 15- oz can garbanzo beans
- 1 15- oz can kidney beans
- ½ red onion chopped
- 1 bunch of celery
- 1 cup chopped parsley
- 1 tablespoon chopped rosemary
Dressing
- ⅓ cup apple cider vinegar
- ¼ cup olive oil
- ¼ cup maple syrup
- 2 teaspoon salt
- ½ teaspoon pepper
Instructions
- Mix the dressing ingredients together, set aside.
- -Rinse and drain your beans then chop your veggies and herbs. Add them all to a bowl.
- -Toss then add your dressing and toss again. Best if refrigerated for a couple of hours for a more robust flavor profile. (But you can also eat it right away, which is what I do for my first serving!)
- Enjoy!